1. Prepare the Filling

• Finely chop the shrimp using a large knife or cleaver until it becomes a smooth paste.
• 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.
• Stir thoroughly with a wooden spoon until fully combined. The mixture should be slightly wet and sticky with a fragrant aroma.

2. Prepare the Egg Pancake Wrappers

• In a medium bowl, crack all 11 eggs and beat well.
• Remove 1/4 cup of the beaten egg and set aside. This will be used later as a binder for sealing the egg rolls.
• Season the remaining beaten eggs with a pinch of salt and pepper.

3. Set Up Your Rolling Station

• Arrange a shallow dish for the finished rolls.
• Set up a cutting board or flat surface to assemble the egg rolls.
• Have the beaten eggs, pork filling, and a 12-inch nonstick skillet nearby.

4. Cook the Egg Pancakes

• Heat a medium-low flame under a nonstick skillet.
• Lightly grease the pan with vegetable oil using a brush or a paper towel.
• 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.
• Cook for 30–45 seconds until the bottom is set but the top remains slightly wet.
• Slide the pancake onto a cutting board for assembly.

5. Fill and Roll the Egg Rolls

• While the pancake is still warm, place 1/4 cup of the pork mixture in a horizontal log at the edge closest to you.
• Roll the pancake tightly away from you, forming a firm egg roll.
• Halfway through rolling, fold in the edges like a burrito to create a closed shape.
• Dip your fingers in the reserved beaten egg and brush a thin layer along the edge of the pancake to seal the roll.
• Place seam-side down in a non-reactive dish.

6. Repeat the Process

• Continue steps 4 and 5 until all the egg rolls are assembled.
• Wipe the pan lightly with oil between cooking each egg pancake.

7. Cook the Egg Rolls

• Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat.
• Place the egg rolls in the pan and cook for 2 minutes per side, turning until lightly golden.
• Add 1 cup of water or stock, cover, and reduce the heat to a simmer.
• 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.

8. Slice and Serve

• Remove egg rolls from the pan and let them rest for a minute.
• Using tongs to stabilize, slice each roll into 1-inch pieces.
• Serve immediately with dipping sauce or as part of a family-style meal.