I prefer to shallow fry the rolls in this recipe. The cellophane-like skin splutters and darkens as it protects the rich filling from the hot oil, absorbing nothing. A light vinegar dipping sauce is a perfect foil for most dim sum snacks, and these are no exception.

This video is a good overview of the recipe:

https://youtu.be/QBU6Na9FSd0
(cut sheets into 5" square. lay meat down. fold and fry.)

This beancurd skin roll recipe is a Chinese classic. The filling is richly seasoned with spring onion, soy and sesame, enriching the delicate flavour of chicken. The unconventional addition of Pixian chilli bean paste brings umami richness and a satisfying chilli kick. The recipe makes 10 beancurd skin rolls.
https://www.souschef.co.uk/blogs/the-bureau-of-taste/recipe-beancurd-skin-rolls

https://www.seriouseats.com/chinese-bean-curd-rolls-pork-dim-sum-recipe
Browning the rolls first in a skillet, then steaming them until cooked through creates rolls with depth of flavor and moist tenderness. Note: Fresh bean-curd skin can be hard to find, but the dried version works well here and is readily available at most Asian supermarkets. You can form and pan-fry the rolls a day in advance, then steam them the next day before serving.

https://asianinspirations.com.au/recipes/yumcha-steam-beancurd-rolls-fu-pei-guen/

Roll tightly into a cylinder roughly 1.5″ wide and 4″ long. Brush a little egg white on the edge to secure the roll.

https://keeprecipes.com/recipe/howtocook/%E8%85%90%E7%9A%AE%E5%8D%B7-tofu-skin-rolls
fry, Arrange half of the rolls in a shallow bowl, pour half of the sauce over, cover and steam over medium heat for 8 minutes