Rehydrate rice paper by dipping in warm water. Place rice paper on plate then add 2 pieces of unagi in the center. Sprinkle a pinch of scallions on top. Fold the rice paper on the sides towards the center, then roll starting from the bottom towards the top and fold a few times until unagi is packed (rolling over a few times creates a thicker roll so it won’t break while steaming). You should get a long rectangular shape. Continue with remaining rice paper and unagi. Brush rice noodle rolls with sesame oil.

Heat up water over medium heat and place a steamer basket on top. Stream the rice paper rolls for 6-8 mins.

While noodle rolls are steaming, make sauce by combining soy sauce, oyster sauce, sesame oil, sugar and water. Set aside.

Once noodle rolls are cooked, remove from heat and garnish with chili oil and top with the sweet soy sauce.