1. In a small frying pan, dry fry add most of the bacon lardons and fry until crispy and remove.
2. Rehydrate the dried shrimp in hot water for 20 minutes, remove and finely chop.
3. Sift the rice flour into a bowl with the pepper. Sift in the wheat starch and tapioca starch. Add the salt and mix well. Then add in the cold water and mix well to combine, to become a watery floury opaque liquid (the consistency is like a very thin batter). Add the groundnut oil to the liquid. Set aside.
4. Take a ladle and place into the flour liquid, ladle one ladleful into a heat proof square glass dish (25cm X 25cm X 25cm, internal area size 19cm X 19cm) make sure it fits inside a wok or steamer).
5. Sprinkle over the bacon bits, the dried shrimp and the spring onion (not too much or you will weaken the rice roll). Then place on a steam rack set over a wok full of water, making sure the dish is set straight. Place the lid on and then steam on high heat for 7 minutes. Take the lid off the wok and remove the dish and set on a cold water tray bath to cool and set the rice noodle roll.
6. As that cools and sets, take another shallow heat proof dish (the exact same one as the first, this ensure equal sized rolls) and repeat the process and set to steam for 7 minutes. With the set and cooled Cheung fun, take a spatula and loosen the sides and then start to loosen the roll and roll in onto itself into a long rectangular shape.
7. Set aside on a heatproof dish. Recipe makes 5 rolls. Stack them onto a heatproof place and then place onto a steamer rack in a wok and steam covered for 2 minutes to warm through.
8. Heat the pan with reserved flavour from the bacon and place on the heat. Add the water, low sodium light soy, sugar and sesame oil and cook for 1 minute then strain into a small heatproof bowl.
9. Remove the Cheung fun rolls from the wok and then pour over the seasoned soy liquid and serve immediately.