Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water— water tends to evaporate—add boiling, not cold, water so as not to stop the steaming.Carefully remove the sheet pan from the steamer and set on a work surface . Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
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