1. Begin by whisking soy sauce, oyster sauce, cooking wine, white pepper + chicken bouillon. Set aside.
2. Cover your dried shiitake mushroom with warm water, let sit for 5 min, then squeeze out excess moisture.
3. Season chopped shrimp with salt + pepper.
4. Prep Chinese sausage, shiitake mushroom, carrot, green onion + smash garlic + ginger into a paste.
5. Whisk two eggs really well + get your oil hot in your wok.
6. Pour out oil so you have a coated surface, then fry your eggs on high for no more than 20 secs, moving constantly, then set aside.
7. Wipe wok dry, add a tiny bit of oil, then caramelize Chinese sausage for 2 min while continuously tossing.
8. Add mushrooms, ginger, garlic, green onion, carrot and toss for 1-2 min.
9. Add you chopped shrimp, leftover white rice, and mix.
10. Create some space to pour your sauce mixture and continue tossing for 1-2 min until all rice is evenly coated and separated.
11. Sauté your bok choy and finish with a drizzle of sesame oil.
12. Add back in scrambled egg, green peas and garnish with scallion greens, sesame oil + chili crunch to taste.
13. Dip your rice paper rolls in warm water set them side by side and wrap your rice paper. I did two layers just to make sure it didn’t bust open.
14. Add oil to a sauté pan and crisp up on two sides, then slice and serve.
