Finely mince the pork shoulder and set aside. Chop the spring greens into small pieces. Mince the garlic and slice the spring onions.
Heat the vegetable oil in a wok over medium-high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the minced pork and stir-fry until cooked through, breaking up any clumps. This takes about 5 minutes.
Add the chopped spring greens and stir-fry for 2 minutes until just wilted. Season with fish sauce, soy sauce, and white pepper.
Remove the pork and greens mixture from the wok and let it cool for 5 minutes. Crumble in the salted egg yolks while still slightly warm.
In a bowl, beat the 8 eggs with sesame oil and a pinch of white pepper until well combined. Heat 1 tbsp of vegetable oil in a non-stick pan or crepe pan over medium heat.
Pour about 60ml of beaten egg mixture into the hot pan, immediately tilting and rotating the pan to spread the egg evenly into a thin, round crepe.
Cook the crepe for about 1-2 minutes until the bottom is set and lightly golden, then flip carefully and cook the other side for another minute.
Transfer the cooked crepe to a plate and repeat the process with the remaining egg mixture until you have 8 crepes.
Place about 2 tbsp of the pork and salted egg filling in the center of each crepe. Fold in the sides and roll tightly into a compact cylinder.
Heat 2 tbsp of vegetable oil in a non-stick pan over medium heat. Carefully place the rolls seam-side down and pan-fry for about 3-4 minutes until golden brown on all sides.
Serve the egg rolls hot, garnished with fresh spring onion slices. Serve with sweet chili sauce or your preferred dipping sauce on the side.
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