Steamed Egg Roll

In Chinese, the egg roll can be roughly divided into two types. The general one is a sweet snack with flute-shaped pastry and flaky crust. The other one is steamed egg roll I would like introduce today. It's a savory main dish with meat stuff and egg skin. I have not ever seen before in restaurants or friends' home except my home in Taiwan. My mom said that this dish is come from the main land China.

The appearance of steamed egg roll just looks like cylinder-shaped omelet. The transection looks like Maki-zushi(rolled Zushi). My mom always cut a whole egg roll into several sections.
The origin of this dish is that we celebrated Chinese new year by our fortune because the steamed egg rolls signified gold. Some Chinese would instead cook many egg potsticker(dumpling) signified gold ingot. However, egg roll has more meat than egg potsticker so that I like egg rolls relatively.

I think the egg skin is simple to made by everyone. The meat stuff contains minced pork, green onion, and seasonings such as salt or pepper just like stuff of potsticker. But potsticker usually contains vegetable and sesame oil. And my mom would put mashed ginger to raise tasty. Even someone would put corn, shrimp, conpoy as well.
Maybe you can use beef instead of pork, onion instead of green onion and put corn into stuff. Then sprinkle ketchup over it. The steamed egg roll can catch your stomach as well.