In a bowl, mix together the ground pork, ginger, garlic, half of the pepper and 2 tablespoons scallions.
In a small bowl, stir together the soy sauce, rice wine and starch. Pour into the bowl with the pork and mix well.
Cover the pork and marinate in the fridge for 30 minutes to an hour.
Beat the eggs with salt and the remaining pepper. How much salt depends on you. I use a generous pinch for every egg.
Brush the bottom of a non-stick frying pan with sesame seed oil and heat.
Pour some of the beaten eggs into pan. About a half cup if you're using a 12-inch wide pan. Swirl the pan around to allow the eggs to spread thinly and cover the entire bottom. Cook over medium heat for a minute or so then flip to cook the other side. Repeat until all the eggs have been cooked.
Take the filling out of the fridge.
Prepare your steamer by heating at least two inches of water.
Lay an omelet flat and spread the ground pork mixture over its surface leaving a half inch or so margin along the edges.
Starting with the edge nearest you, roll the egg away from you to seal in the filling. Repeat until all the omelets have been filled and rolled.
Place each omelet on a sheet of non-stick paper. Arrange them side by side in the steamer basket. Make sure they are at least an inch apart for better heat circulation.
Steam the egg rolls for 30 to 40 minutes depending on how large they are.
When done, cut the egg rolls into rings about an inch think.
Sprinkle the egg rolls with the remaining scallions and, optionally, drizzle with a little soy sauce or black vinegar before serving.