Guizhou siwawa

Method

1. 1 Mix the rice flour with water to form a very thin paste, then let it rest for 20 minutes.
2. 2 Spread a thin ladleful of paste onto a hot, flat pan, forming a nearly transparent, thin sheet.
3. 3 The leaves must be thin enough that you can see your hand through them; thick leaves will not roll properly and will crumble.
4. 4 Slice the radishes, carrots, and chives into thin strips, then blanch the bean sprouts for 10 seconds.
5. 5 Each leaf is rolled into a small tube with the shredded vegetables arranged in an alternating pattern.
6. 6 Mix black vinegar with soy sauce, chili oil, and Sichuan peppercorns, then pour into the bamboo tube before eating.