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1
Toss the shrimp with the salt.
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2
Put in a strainer, rinse under cold water, then transfer to a paper towel and blot dry.
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3
Put the shrimp in a bowl and coat well with the oyster sauce and sesame oil.
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4
Set aside for 30 minutes to marinate.
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5
Heat the canola oil in a medium skillet over medium-high heat.
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6
Add the shrimp and cook, stirring a few times, for about 1 minute, or until just cooked through.
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7
Transfer to a bowl and set aside to cool.
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8
Prepare the rice sheets using the instructions in How to Make Rice Sheets on page 155.
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9
You can make the rolls in between making each sheet, while the sheets are still warm, or after they are all done and completely cool.
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10
However, the rolls seal best when the sheet is warm.
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11
Before assembling the rolls, lightly oil a plate.
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12
Cut a rice sheet into 4 (3 1/2 inch) squares.
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13
Line 3 shrimp up in a horizontal row along the lower edge of one of the squares.
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14
Bring up the lower lip of the sheet and roll it over, along with the shrimp, to close.
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15
There should be a 1/2 inch overlap of rice sheet when you are done.
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16
Place the finished roll on the plate, seam side down, and repeat with the other squares before moving on to the next rice sheet.
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17
Use a new oiled plate after filling one up.
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18
It is fine for the rolls to touch.
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19
When making the rolls in advance, lightly coat them with oil to prevent drying.
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20
Cover and set aside for up to 3 hours.
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21
They can be refrigerated for up to 8 hours and returned to room temperature before steaming.
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22
Put the plates of rolls in steamer trays and steam over boiling water (see page 17 for guidance) for 3 to 4 minutes, until the rolls are soft and heated through.
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23
Remove the plates from the steamer trays or keep them in the trays and bring to the table.
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24
Keep the rolls whole or cut them into thirds, so that there is one shrimp in each section of each roll.
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25
Pour the sweet soy sauce over the rolls (it will pool on the plate) and garnish with the scallion.
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26
Serve immediately with the chile garlic sauce.
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27
Use both chopsticks and spoons to eat these rolls, lest the shrimp slip out of the wrapper.
