Shrimp Chee Cheung Fun aka Rice Noodle Rolls

Ingredients:

Vietnamese rice paper 

30 shrimp, cleaned 

1 tbsp water 

1/2 tsp sugar 

1/8 tsp baking soda

Marinade:

1/4 tsp sesame oil 

1/8 tsp salt 

1/2 tsp cornstarch 

1/4 tsp white pepper

Sauce:

1 scallion (white part only) 

6 slices of ginger 

- 2 1/2 tbsp light soy sauce 

5 tsp sugar 

1/3 cup water 

1 tsp oyster sauce 

1 tsp oil 

Salt (to taste)

Instructions:

1. Toss the cleaned shrimp with water, sugar, and baking soda. After coating the shrimp, cover and refrigerate for 2 hours. 
2. After 2 hours, rinse the shrimp under cold running water for 5 minutes to remove the sugar and baking soda. Pat them dry with a paper towel. 
3. Marinate the shrimp with the marinade ingredients, cover, and return them to the refrigerator for later use. 
4. Prepare the sauce by adding all the ingredients to a small saucepan over medium-low heat. Heat the sauce until it simmers, then turn off the heat. Allow it to cool completely, and remove the ginger and scallion. 
5. Dip a piece of rice paper in water to soften it. Place it on a plate, arrange three pieces of shrimp on top, and roll the rice paper. 
6. Put the shrimp rice paper rolls on an oiled plate. Steam for about 5 minutes or until the shrimp are cooked. 
7. Once the shrimp rice paper rolls are ready, pour the sauce over them, add some crispy chili oil, and sprinkle with chopped green onions. Enjoy!