Sabah Meat Egg Roll (Hakka Chun Ken) - 客家蛋卷

Sabah is a neighboring state to Sarawak where i am.  But I don't know much about Sabah delicacies other than those that my auntie use to bring to us when she comes to visit us from Sabah  She married to a Sabahan and settled in Tenom a small town since and now she is staying in Kota Kinabalu. 
Meat egg rolls aka  Hakka Chun Ken is one of the delicious food she will bring to us every time she comes. After reading Alice's post here  bring back the old memories of this delicious food.
Thanks to Alice:)

沙巴跟沙劳越是邻省. 不过我对沙巴美食认识不多. 只有小时的回忆, 就是姑姑常会从沙巴带来好多好吃的沙巴美食. 其中一样就是这客家蛋卷了.

The meat egg roll is full of flavors. 

这蛋卷的味道好好, 宝贝们还很喜欢吃!!!

First prepared the egg wrappers

1) Pour 1/4 cup of egg mixture into a hot non stick pan.

2) Swirl around to make it evenly spread all over the pan.

3) Wait till the side of the egg wrapper leave the pot (mean it is ready or cooked)

4) Stack the cooked egg wrappers together.

Wrapping meat roll

1) Mixed all seasoning with the mince meat.

2) Stir and mixed to make it sticky.

3) Apply a thin layer of meat onto a piece of egg wrapper evenly.

4) Roll up like a swiss roll, away from you. 

5) Fold up both end as at in the picture. Apply a little cornstarch mixture at the end of the egg wrapper.

6) It is done. I only manage to have 3 rolls.

Before steam..蒸前

 After steam then i realized i miss a step that is wrapping the uncooked rolls with cling wrap.

Blame me ><...the egg wrapper of my meat egg rolls is loose :p

Anyway, the meat egg rolls still taste wonderful :D

蒸后...蛋皮松开了. 才发现漏了一个步骤就是蒸之前必需把蛋卷用保鲜膜包起再下锅蒸 ><

Recipe source from: Alice and LilyAnette with some modification
Ingredients:
400g pork loin cut, minced and beaten with mixer of kneaded by hand til sticky (I used 350g minced pork)
1 clove of garlic 
2 shallots 
2 egg whites (I use 1 whole egg)
1/2 tsp salt
1/2 tsp chicken granules (i added)
1 tbsp. light soya sauce
1 tbsp. sesame oil (i replace this with olive oil)
1/2 tsp sugar (i did not add this)
1 slice of ginger, finely minced (I did not add this)

For the egg wrappers:
4 eggs, lightly beaten
4 pinches of salt
1 tsp cornstarch mixed with 3 tbsp water

extra cornstarch and water mixture to be used to 'glue' the egg rolls

To do:

1. Process garlic and shallots in the food processor til smooth.(i use my pestle and mortar to pound into paste)
2. Mix minced pork, garlic and shallots mixture, egg whites, salt, light soya sauce, olive oil and chicken granules. Mix well and set aside. (i mixed mine until it is sticky and gluey)
3. In a medium bowl, mix eggs, salt, and cornstarch mixture. Make omelette on frying pan over medium low fire (I got 4 whereas Alice got 5 omelettes, i think because i cook with a big non stick pan (about 9 inches big) and I found mine were just nice the thickness still too thickness.) Let cool the omelette
4. Spread meat mixture over the omelette and roll up like rolling swiss roll, away from you
5. Tighten it, and seal the end with corn flour mixture
6. Wrap each egg roll tightly with cling wrap and steam for 30 minutes (i missed this part. no wonder my egg wrappers loosen after steaming)
7. Remove from steamer and let cool.
8. Once cool, keep them in the fridge for at least an hour before cutting (this will be really helpful when doing the cutting) (i did not put in the fridge)

 I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love