What's the difference between roller powder and rice rolls?

Rolling powder is a thin round powder sheet steamed in a hot pot, and then it is quickly fished out from the hot steaming cloth with a special bamboo knife coated with peanut oil. When it is hot, various fried vegetables such as black fungus, mushrooms or chopped pork are added to the powder sheet, and finally the powder sheet filled with cooked vegetables is rolled into a powder tube by hand. Rice rolls is a hot steamer. Spread a thin gauze on the big steamer, brush it with oil, and pour a thin layer of slurry on it. The remaining meat and vegetables, such as beef, pork, vegetables and shrimp, are seasoned, and Aauto lays a line in the middle of the paste more quickly. Then put it in a drawer and steam it for about three minutes before taking it out of the pot. Put the gauze on the chopping board, gently scrape off the powder with a knife, roll it into a roll, and pour soy sauce and cooked food seasoned with water and sugar on it.