Pat dry shrimp and roughly chop into small pieces. Add salt, white pepper, sesame oil, oyster sauce, and corn starch and mix together.

Rehydrate rice paper by dipping in room temperature water. Place rice paper on plate then add about 1-2 tablespoon shrimp in the center forming a thin line. Add 1 tablespoon chopped scallions on top. Fold the rice paper on the sides towards the center, then roll starting from the bottom towards the top until shrimp is packed and you get a rectangle shape. (Make sure not to overstuff with shrimp so you can roll the paper over at least 2-3 times. This prevents the roll from ripping when steaming.) Continue with remaining rice paper and shrimp. Transfer rice noodles to a steam safe plate and brush with sesame oil.

Heat water and prepare steamer basket. Carefully add plate to steamer basket and steam for 7-8 mins.

While steaming, make sweet soy sauce by combining soy sauce, oyster sauce, sugar and water.

Once noodle rolls are cooked, remove from heat and garnish with more scallions, sauce and chili oil.