Commonly sold on Styrofoam trays at Chinese and Southeast Asian markets, these opaque white rice rolls flecked with orange dried shrimp and green scallion are a terrific southern Chinese snack. Purchased ones are seldom as tasty as homemade because producers tend to be skimpy with the dried shrimp, which give the rolls their oomph. These steamed rolls can be eaten as is, dipped in sweet soy sauce. Or they can be panfried to a delicate crisp. When served with other dishes, a few rolls are all you will need. For a light main course with a salad, double or triple the recipe.
To panfry the rolls, first cut each in half. Heat 2 to 3 teaspoons of oil in a nonstick skillet over medium heat and panfry the rolls for 2 to 3 minutes per side, until lightly crisp and a bit golden. Cut the rolls into 1-inch pieces and serve on a plate with a drizzle of the sweet soy sauce, a shower of sesame seeds, and a side of chile garlic sauce.
