Start by mixing the chopped spring onions, sliced prawns, grated ginger, salt, and white pepper in a bowl. This simple filling is packed with flavor. Let it sit while you prepare the batter.

In a mixing bowl, combine the tapioca starch, rice flour, salt, and sesame seeds. Gradually stir in the water until you get a smooth batter. It should be somewhat liquid texture but not too watery.

Spread a thin layer of batter on a lightly oiled heat-proof plate or steaming dish. Make sure the layer is even.

Place the plate in a steamer and steam for about 3-5 minutes until the batter has set and turned translucent. You’ll know it's ready when it appears slightly shiny.

Once the first layer is steamed, place a portion of the prawn filling across the center of the noodle. Gently roll it up from one end to the other. Be gentle; you want to keep it intact.

Remove the plate from the steamer, oil it lightly again, and repeat with the remaining batter and filling. It might take a bit of practice, but the rolls don’t have to be perfect—they just have to be delicious!

While the last batch of rolls are steaming, whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and sesame oil. Add warm water to adjust the consistency.

Once all the rolls are done, slice them into bite-sized pieces, drizzle the sauce on top, and serve hot.