Beat the egg and strain it through a sieve, chop the green onion finely, add the rice shrimp, and season it little by little.

Heat the pan lightly, add a little cooking oil, spread it out with a brush, and pour 1/2 of the egg mixture over low heat to start cooking. It's easy to burn when you make egg rolls, so it's easy to spread over low heat and cooking oil just a little bit, so if there's a lot of cooking oil, the edge of the egg will swell and it won't be clean.

We are going to roll from the front, so pull the front of the pan a little toward the center of the gas stove so that the front is cooked faster. Lift both sides with both hands and start rolling. Roll it once and pull it forward, pour the remaining 1/2 of the egg water again and start rolling. The gas stove is strong, so if it's cooked until it's golden brown, the egg is stiff and it doesn't roll well. Roll it when it's soft. Roll it up and place it at the end of the frying pan and leave it for a while, and the end will be cooked and it will adhere well. Since it started to roll when the filling was not fully cooked, the egg inside may remain intact, so it is better to cook it over low heat for a few minutes. If you roll it around the seaweed feet and apply pressure, it's more firm and clean because you can get a certain shape. After cooling down, it looks good if you cut it diagonally with a sharp knife.