Prep the ingredients: Finely chop the green onion and any add-ins like carrot or ham. Smaller pieces roll better and cook evenly.

Beat the eggs: In a bowl, whisk eggs with milk or water, soy sauce (or salt), sugar if using, and a few grinds of pepper. Whisk until the mixture looks smooth and slightly frothy.

Pre-cook firm add-ins: If using carrot or ham, heat a small nonstick pan over medium-low, add a touch of oil, and sauté for 1–2 minutes to soften. This avoids crunchy or undercooked bits in the roll. Remove to a plate if needed.

Heat the pan: Use a small nonstick skillet (about 8 inches). Add oil or butter and warm over medium-low heat. Even heat is key for soft layers.

Pour a thin layer: Add about 1/3 of the egg mixture to the pan. Tilt to spread into a thin, even layer. Sprinkle on a portion of the green onion and other add-ins.

Let it set slightly: Cook until the egg is mostly set but still looks a bit glossy on top, about 1–2 minutes. Keep the heat low so it doesn’t brown.

Start rolling: Using a spatula or chopsticks, lift the edge closest to you and gently roll the egg up toward the far side. Go slowly, keeping the roll tight.

Slide and add more egg: Push the roll back to the starting edge. Grease the pan lightly again. Pour another thin layer of egg, lifting the roll so the new egg flows underneath it.

Roll again: When this layer is mostly set, roll the first roll over it to create more layers. Repeat with the remaining egg mixture.

Finish cooking: Once all layers are rolled, keep the roll in the pan for another 30–60 seconds, turning it gently to set the exterior.

Rest and slice: Transfer the roll to a cutting board. Let it rest for 1–2 minutes so it holds its shape. Slice into 1/2-inch pieces with a sharp knife. Wipe the blade between cuts for clean slices.

Serve: Enjoy warm with a bowl of rice, kimchi, or a drizzle of ketchup or sriracha. It’s also great on its own.