Chop the green onions fine. Mix the pork, egg, Balinese Peanut Spice and chopped green onions well. Trim the Swiss Chard stems and blanch the leaves briefly in boiling water until just limp. Remove and pat dry. Spoon 1/8th of the seasoned pork mixture onto the base of each leaf and roll into a tight burrito-like bundle. Place bundles in a bamboo steamer and steam 12-15 minutes or until the bundles reach an internal temperature of 150 F.