This Chinese dim sum favorite, rice noodle rolls or cheung fun with shrimp and Chinese sausage will please a family or a crowd.
Combine the rice flour, tapioca starch, wheat starch, salt, 1/4 cup olive oil and 3 cups room temperature water with a whisk until the batter is smooth. Stir in the boiling water. Set aside and allow the batter to rest at least 30 minutes (up to overnight).
Heat up a frying pan on low heat and add the finely diced Chinese sausages to the cold frying pan, stir occasionally for 5 minutes. Raise the heat to medium and add 1 teaspoon of olive oil. Add the rinsed, soaked, and drained dried shrimp and stir fry until fragrant and Chinese sausages look slightly crispy. Lower the heat and add 2 teaspoons of soy sauce and 1 teaspoon of sugar and stir fry until the sugar is dissolved and the ingredients are coated with sauce. Remove from heat and set aside.
Fill the electric skillet about halfway with water, add the lid, and turn the dial to 300 and wait for the water to boil. Warning: follow all manufacturer’s safety directions and be careful that the electrical cord is secure and out of reach of others.
Brush two 9x13 inch metal baking pans with olive oil, add 2 tablespoons of the meat topping, ¼ cup of chopped green onions, and about ¾ cup of rice flour batter (you want a thin layer of batter at the bottom of your pan) to each of the pans.
The rice noodle is ready when you see that there are big blister like bubbles under the rice noodle. Carefully remove the lid and set aside, use oven mitts or thick dish towels to take the pan out and set aside. Add the prepared second pan to the electric skillet and steam for 5 minutes.*
In the meantime, use a lightly oiled silicon spatula or fish turner (something thin and slightly angled is ideal) in one hand and chopsticks or a spatula in your other hand and roll the rice noodle along the long side of the pan. Fold the roll in half and scoop it out of the pan and into a serving platter. Repeat and oil the pan, add the toppings, and batter until you use up all of your ingredients. Be sure to check that there's enough water in the skillet to steam the cheung fun, refill with water as needed.
*If you don't have 2 metal 9x13 baking pans or have one glass one, you can just use one dish but allow extra time to steam all of the batter. If you are using 1 glass pan, be careful taking it out and putting it back in between batches. I usually leave the glass pan in, roll, and assemble a new batch carefully.
** If you don't have an electric skillet, you can still make this recipe using your largest frying pan or braiser with a lid, a steaming rack, and 2 square baking pans. Because your steamer set up is smaller, use less batter (~1/2 cup) and allow more time to finish steaming the batter, or halve the recipe, or steam half today and another batch tomorrow.