1 16-oz. package of rice noodle sheets (DO NOT REFRIGERATE! Best to make these the same day you buy them, or else they'll start drying out and break into pieces as you try to handle them)
1 lb. medium shrimp, shelled and deveined (first prepped according to this technique: http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html)
1/8 tsp. white pepper
1/8 tsp. sugar
1/4 tsp. salt
1/2 tsp. sesame oil
1 cup light soy sauce
1/4 cup water
1 tbsp. sesame oil
3 tbsp. sugar
Toasted white sesame seeds
Fresh cilantro, chopped
Chinese sweet mustard
Your fav Asian chili sauce
1. Carefully unroll and separate the rice noodles into sheets. Cut into approximately 7-8" x 6" rectangles.
2. If shrimp is large, cut into halves or thirds (approx. 1" sections). Marinate in white pepper, sugar, salt, and sesame oil for at least 15 minutes (cover and refrigerate if marinating longer, until ready to use).
3. Oil the bottom and sides of 2 heatproof medium glass casseroles.
4. Line a single row of shrimp down the middle of each rice noodle sheet and roll the sheet over to make a roll (make sense?). Place 3-4 rolls in a single layer in each casserole dish.
5. Heat a generous amount of water in a large wok or pot for steaming (I use a double decker Chinese stainless steel steamer). Once water is boiling, place the casserole dishes with the shrimp rolls in the steamer and steam over high heat for about 5-10 minutes, or until shrimp is just cooked through. DO NOT OVERCOOK or shrimp will be tough.
6. In the meantime, prepare the sauce by mixing together light soy, water, sesame oil & sugar.
7. Remove shrimp rolls to serving plate and pour soy sauce mixture over the rolls. Garnish with cilantro and serve with Chinese sweet mustard and the Chinese or Asian chili sauce of your choice on the side.