Mix together the minced pork, fish and 2 tablespoons of whisked egg in a bowl.
Add the salt, ginger, spring onion (reserve some for garnish), white pepper, sugar, Shaoxing wine and 1/2 cornflour slurry.
In a separate bowl mix together the remaining eggs and cornflour slurry to form a thin batter.
Heat 1/2 oil in a frying pan until hot over medium-low heat. Pour in 1/2 egg batter and fry until firm. Remove the egg sheet and set aside. Repeat with the remaining batter.
Lay an egg sheet on a flat surface. Place 1/2 filling toward the lower part of the egg sheet. Roll up the sheet to a tight roll. Repeat with the second egg sheet.
Steam the rolls for 10 minutes over high heat. Let cool. Cut the rolls into 1.5cm slices. Lay onto a serving plate and scatter with reserved spring onions.
Ingredients
Shaoxing wine can be purchased in Asian speciality shops.