Beef Rice Paper Noodle Rolls (Cheung Fun)

In a medium bowl, add ground beef, soy sauce, shaoxing wine, oyster sauce, sugar, sesame oil, minced ginger, corn starch, salt, white pepper, and water and mix well until a paste forms. Divide the beef into 8 equal portions.
½ pound ground beef, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon oyster sauce, 1 teaspoon granulated sugar, ½ teaspoon sesame oil, 1 teaspoon minced ginger, 1 tablespoon cornstarch, Pinch of salt, Dash of white pepper, 1 tablespoon water
Dip rice paper in lukewarm water, lay flat on surface, then add 1 portion of beef and a pinch of sliced scallions on the bottom center of the rice paper. Slightly fold the left and right sides of the rice paper towards the center. Start from the bottom and roll upwards, ensuring beef is wrapped tightly and rolls over a few times (which creates a thicker roll and won’t break while steaming).
8 sheets rice paper
Prepare the steamer basket and add water until reaches about 2-inches from the bottom. Heat steamer on medium heat until simmering. Carefully add plate to steamer basket and steam for 7-8 mins.
While the rolls are steaming, make sweet soy sauce by combining soy sauce, oyster sauce, sugar and water.
3 tablespoon soy sauce, 1 tablespoon oyster sauce, 2 teaspoon granulated sugar, 1 tablespoon warm water
Once the noodle rolls are cooked, remove from heat and garnish with more green onions, sweet soy sauce, sesame seeds, and chili oil.
Green onions, Sesame seeds, Chili oil