Step 1

Finely chop the shrimp using a large knife or cleaver until it becomes a smooth paste.

Step 2

In a large bowl, mix the ground pork, shrimp paste, mushrooms, green onions, chives (if using), ginger, egg, soy sauce, Chinese cooking wine, and sesame oil.

Step 3

Stir thoroughly with a wooden spoon until fully combined. The mixture should be slightly wet and sticky with a fragrant aroma.

Step 4

In a medium bowl, crack all 11 eggs and beat well.

Step 5

Remove 1/4 cup of the beaten egg and set aside. This will be used later as a binder for sealing the egg rolls.

Step 6

Season the remaining beaten eggs with a pinch of salt and pepper.

Step 7

Arrange a shallow dish for the finished rolls.

Step 8

Set up a cutting board or flat surface to assemble the egg rolls.

Step 9

Have the beaten eggs, pork filling, and a 12-inch nonstick skillet nearby.

Step 10

Heat a medium-low flame under a nonstick skillet.

Step 11

Lightly grease the pan with vegetable oil using a brush or a paper towel.

Step 12

Pour 1/4 cup of the egg mixture into the pan and swirl it in a circular motion to spread the batter evenly into a thin layer.

Step 13

Cook for 30–45 seconds until the bottom is set but the top remains slightly wet.

Step 14

Slide the pancake onto a cutting board for assembly.

Step 15

While the pancake is still warm, place 1/4 cup of the pork mixture in a horizontal log at the edge closest to you.

Step 16

Roll the pancake tightly away from you, forming a firm egg roll.

Step 17

Halfway through rolling, fold in the edges like a burrito to create a closed shape.

Step 18

Dip your fingers in the reserved beaten egg and brush a thin layer along the edge of the pancake to seal the roll.

Step 19

Place seam-side down in a non-reactive dish.

Step 20

Continue steps 4 and 5 until all the egg rolls are assembled.

Step 21

Wipe the pan lightly with oil between cooking each egg pancake.

Step 22

Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat.

Step 23

Place the egg rolls in the pan and cook for 2 minutes per side, turning until lightly golden.

Step 24

Add 1 cup of water or stock, cover, and reduce the heat to a simmer.

Step 25

Cook for 5 minutes, then uncover. If the liquid is almost gone, add 1/2 cup more water or stock and cook for another 10 minutes, or until most of the liquid has evaporated.

Step 26

Remove egg rolls from the pan and let them rest for a minute.

Step 27

Using tongs to stabilize, slice each roll into 1-inch pieces.

Step 28

Serve immediately with dipping sauce or as part of a family-style meal.