My favorite Chinese food is dim sum, specifically rice rolls, which is basically a steamed and rolled rice sheet. This recipe is Char Siu Rice Rolls, a rice sheet rolled up with a BBQ Pork Char Siu filling and served with a sweet soy based dipping sauce.
Heat up a frying pan on medium heat until warm, add 1 teaspoon olive oil and sliced char siu, stir occasionally until the char siu sizzles slightly, 3-5 minutes. Sprinkle on 1 teaspoon of sugar and stir fry 30 seconds. Drizzle 1 teaspoon soy sauce and stir fry until the sugar is dissolved and the ingredients are coated with sauce (30-60 seconds). Remove from heat and set aside.*
Brush large sheet of parchment paper with olive oil and place it on the pizza pan, add about ¾ cup of batter and then lift the edges of the parchment paper to spread the batter around until it's roughly a circle. When the batter is about halfway set, add about 1 oz of char siu in a line down the center, use chopsticks or a fork to arrange them somewhat evenly. Cover with a lid and steam for about 5 minutes.
The rice noodle is ready when you see that the rice sheet looks evenly translucent and not opaque. Carefully remove the lid and set aside, remove the rice sheet with the parchment paper and set it aside to cool for 1-2 minutes before rolling.
While you are waiting for a second rice sheet to finish steaming, use a lightly oiled silicon spatula or fish turner (something thin and slightly angled is ideal) in one hand to roll the rice sheet while holding the parchment paper up with your other hand to help the rice sheet to roll into itself. You can plate individually or place into a serving dish and cut each roll into smaller pieces (4-6 pieces per roll), drizzle with 1-2 spoonfuls of the sweetened soy sauce and serve with the soy sauce on the side as needed.
*If you run out of char siu, you can make plain rice noodle sheets and roll them up. If you want to fill every roll, I recommend that after you saute and season the BBQ pork, you can approximate 1/8th by dividing the char siu into 4 quarters in your bowl and then spoon out about half of each quarter for every rice sheet.