Pork stuffing with chopped green onion and ginger, a little egg wash, a pinch of salt and cooking wine and mix well, add the carrots and chopped shiitake mushrooms and mix well together.

Put a little oil in a frying pan, swirl the pan so that the pan is evenly touched by the oil, pour in the egg mixture, slowly solidify and then carefully turn it over

When it is formed, pour it into a dish and let it cool.

Pour the meat mixture over the egg skin and flatten it slowly and evenly with a spoon.

Roll up the egg skin from each end to the center

When it meets, roll it tightly with scallions.

Fill the steamer with water, add the rolled egg rolls, turn the heat to medium and steam for 15 minutes.

Take out the steamed egg rolls, let them cool and cut them into small pieces.