Mix all the ingredients together with a whisk, chopsticks or dough spatula in a medium/large bowl.
Prepare a baking tin and a wok. Brush some oil on the tin. Put water and tin on the water in the wok and cook it.
When the water boils, stir the mixture thoroughly again and put a thin layer of mixture in the tin and spread it evenly over the tin. If you put too much, then the rice noodle roll will be too thick and it’s less tasty in my opinion (example see above picture for how much I put).
Close the lid and steam over high heat for 2 minutes.
After two minutes take the tin out of the wok and use a dough scraper to slowly roll the rice noodle up. After rolling it up, cut it in pieces. See video from “Happy Amy” below source to see how to roll it up.
If you use the size of my tin, I had to steam 4-5 times. After the rolls are all done you can put them in a bowl and add the sauces on top of the rolls or you can put them in separate bowls to dip it. Enjoy your snack ^^!