Steamed Shrimp Rice Rolls in 18 Minutes

Instructions:

1. In a medium bowl, combine the chopped shrimp, sesame oil, salt, white pepper, and cornstarch. Mix vigorously in one direction for 30 seconds until the shrimp develops a slightly tacky texture.
2. Dip one sheet of rice paper into warm water for 5-10 seconds until pliable but not overly soft. Lay it flat on a clean surface, place a spoonful of the shrimp mixture at one end, and roll it tightly, tucking in the sides to create a secure cylinder.
3. Lightly grease a bamboo or electric steamer tray with neutral oil. Arrange the rolls in a single layer with small gaps between them and steam over boiling water for 6-8 minutes until the shrimp are pink and the rice paper is translucent.
4. While rolls steam, combine soy sauce, sugar, and water in a saucepan over medium heat. Once simmering, whisk in the cornstarch slurry and stir constantly until thickened into a glaze. Stir in the sesame oil and remove from heat.