Break 6 eggs into a bowl and season with a little salt and pepper.

Add 2 spoons of chopped green onions and 0.5 spoons of sesame oil to control the fishy smell of eggs.

Beat in eggs well with chopsticks or whisk to avoid lumps.

Grease a heated frying pan with grape seed oil and rub the entire pan with a kitchen towel to coat it.

Pour about 1/2 of the egg mixture into the pan. Use the snap of your wrist to roll the frying pan so that the egg can spread to the bottom of the frying pan^^

Cook eggs over medium or low heat. Place 2 slices of ham side by side when the eggs are 70 to 80 percent cooked.

Roll it from the end using a spatula.

Roll the egg roll down the frying pan while rolling it.

Grease an empty frying pan with grape seed oil and wipe the pan with a kitchen towel.

Pour 1/2 of the remaining egg water in here.Pour the egg mixture so that it connects to the end of the rolled egg roll.

As before, when the eggs are 70 to 80 percent cooked, place the remaining 2 slices of ham side by side and roll with a spatula.

When you're almost done with the egg, lower the egg roll under the frying pan.
Lastly, I'll pour all the remaining egg wash.

In the same way, put grape seed oil in the empty space of the frying pan, wipe it off with a kitchen towel, and pour all the remaining egg water and roll it with a spatula.

Lower the finished egg roll and cook the sides over low heat. Cook both sides of the egg roll in the same way over low heat for about 1 minute. Remove from heat and let sit for a while until egg roll is cooked through residual heat.

Cool the finished egg roll completely and cut into appropriate thicknesses with a knife.

It's done.