Rice Flour: 100G
Water: 200G
6. Soak the dried shiitake mushrooms in water for one hour, and also soak the dried shrimp in water for later use. 7. Remove the heads and tails of the shrimp, use a toothpick to devein them, then dice the shrimp and shiitake mushrooms separately. 8. In a bowl, add rice noodle roll mix and water, then add a pinch of salt and a few drops of salad oil, stirring until well combined. 9. Prepare a plate. I use a pizza pan instead, and brush it with a layer of salad oil first. 10. Bring a pot of water to a boil, and slightly heat the plate. Then pour in a small spoonful of the batter, steam for 30 seconds, then add the diced shrimp and shiitake mushrooms. 11. Cover the pot and steam for 2 minutes. Once the rice noodle roll skin appears bubbly and translucent, it is ready; turn off the heat and remove the plate. Let it cool slightly, then add cilantro, gently lift and roll it up, and arrange on a serving dish. 12. Pour the prepared sauce over the rice noodle rolls before serving.
