Mince the onion. Peel and slice the carrot into 7mm rounds. Remove the strings from the snap peas and split them open.

Combine ground meat, minced onion, and hamburg seasoning in a plastic bag. Knead until sticky. Shape the mixture into a rectangular log inside the bag to match the width of the pan.

Heat half the vegetable oil in a pan. Remove the meat mixture from the bag and place it in the pan. Cook on medium heat for 2 minutes. Flip the meat and add carrot slices to the empty space. Cover with foil and steam on low heat for 2–3 minutes.

Remove the meat and carrots. Add snap peas and remaining side dish seasoning to the pan. Stir-fry briefly and set aside.

Wipe the pan clean with a paper towel. Heat the remaining vegetable oil and pour half the beaten eggs into the pan. Cook on medium-low heat until semi-set. Place the meat log at the far end and roll it towards you. Push it to the back and repeat with the remaining eggs. Cut into 4 portions.