Sauce and garnish

Sauce Preparation

1. In a small saucepan or pot, turn to medium high heat; when pan is hot, add canola oil.
2. Add garlic and shallots to pan and lightly stir-fry until translucent.
3. Add mushrooms and continue to slowly cook through.
4. Once cooked through, add all wet ingredients followed by sweetener and MSG, turn down heat until thoroughly mixed and cooked.
5. Cover and turn down to lowest setting to keep warm.

Making the Rice Rolls

1. In a stainless mixing bowl, add all dry ingredients along with oil and slowly add water gradually, whisking to ensure the mixture is smooth and all lumps are removed. After adding all water and ensuring mixture is smooth, allow to rest for 10-15 minutes.
2. Using a wok or a large steaming pot, layer water and a racking at bottom of wok/pot and place a square shallow baking pan that fits comfortably and will allow for a pot cover.  Bring water to a boil and reduce to medium heat.
3. Brush the square pan with canola oil and ladle the rice roll mixture into the square pan until the entire is thinly but completely covered.  Cover wok/pot and allow to steam for 2 ½ minutes are until there is visible bubbling.
4. With a cloth, carefully remove the square pan and allow the rice roll to cool for 1 minute. With a bench scraper or silicone spatula, carefully roll from side to side until a full rice roll is made. Remove from pan and cut into thirds.  Repeat, 3-4 times.
5. Plate cheung fun (rice rolls) on a serving dish/plate and drizzle sauce thoroughly over rolls. Garnish liberally with scallions, crispy onions and sesame seeds.