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Make the sauce ahead by adding all the ingredients in a small saucepan and bringing it to a boil. Strain and let it cool down while preparing the other ingredients.
Peel and devein the shrimp, rinse under cold water and pat dry with a paper towel.
Marinate the shrimp with salt, white pepper, cornstarch, and water. Cover and refrigerate for 20 minutes.
In a large steamer, add the shrimp and steam for 2-3 minutes until they turn pink. Transfer out and set aside.
To make the rice noodle roll batter, combine rice flour, wheat starch, potato starch, water, and oil. Mix well.
Depending on the size of the pan used, pour just enough batter to cover a thin layer. I'm using a 9 x 6.7 inch pan and adding about ½ cup of batter. Make sure to move around so the batter is evenly spread out.
Cover and steam for 2-3 minutes until the batter turns translucent and bubbly. Transfer out and let it cool down for 1 minute until the pan is not hot to touch.
Add the cooked shrimp across the lower side. Use a scraper or a spatula to gently lift the edge up and over the shrimp. Fold it over a few more times until it reaches the end and a roll is formed.
Drizzle with sauce and chili oil. Finishing with chopped scallions. Enjoy!