Step 1

Preheat oil in a large wok or skillet. Saute the garlic for about 10 seconds, add in the shrimp and cook until they turn color, about 30 seconds or so. Add in the jicama and carrots and cook for about 2 minutes, add in the green beans and saute for another minute. Add in fish sauce and sugar stir to mix everything. Have a taste and season with salt and pepper to taste. Stir in green onions and cilantro leaves. Remove from the heat and let it cool off completely before wrapping

Step 2

Place all the chili sauce ingredient in a food processor and blend until smooth. Pour into a small saucepan and cook until the sugar dissolves. The sauce should be slightly sweet and tangy. Adjust by adding more sugar or vinegar to your liking

Step 3

Mix the rice flour, tapioca starch, salt and stir to mix. Pour in hot boiling water and use a spatula to stir and combine. It will be sticky at this point. Continue to stir. When it's not so hot anymore, use your hands to knead to form a rough dough. Add oil and continue to knead into a smooth non-sticky dough. Cover and set aside for at least 15 minutes

Step 4

After the dough is done resting, divide into about 30 equal pieces. Keep them covered and work with one at a time. Roughly roll into a ball and then flatten and roll out into about 5-inch in diameter circle. Spoon about 2 tablespoons of filling in the middle of the wrapper and fold over to form a half-circle. Pinch the edge to seal. Repeat with the rest

Step 5

Line the steamer with banana leaves brushed with some oil (optional) or place them on a plate brushed with some oil and steam for 15 minutes or until the skin turns white and slightly translucent. Let them stand for about 10 minutes before serving. Serve with the sauce on the side