Pan-Fried Rice Rolls

Make the sauce by combining the hoisin sauce (1½ tbsp), oyster sauce (1½ tbsp), light soy sauce (2½ tbsp), and sugar (1 tbsp) in a small bowl. Stir until the sugar dissolves and the sauce is smooth.

Use a pair of scissors to cut the fresh rice rolls (2 lb) in half so they are easier to pan-fry and to eat.

Heat a wok over high heat. Add cooking oil (2 tbsp) and wait until it begins to smoke. Lay the rice rolls into the wok in a single layer, then drizzle another 1 tbsp of oil around the perimeter of the wok. Sear the bottom for about 2 minutes until golden brown.

Once the bottom is golden brown, flip the rice rolls over. Drizzle another 1 tbsp of oil around the perimeter of the wok and sear the other side for about 2 minutes until golden.

Transfer the rice rolls to a plate and use scissors to cut them into bite-sized pieces.

Drizzle the sauce over the rice rolls (or serve it on the side for dipping), then garnish with sesame seeds and serve hot.