The more finely you chop the ingredients, the prettier the egg roll comes out. Chopping vegetables into small pieces is the key. Chop carrots and green onions very finely. If the vegetables are thick, the egg roll won't roll well. Cut the perilla leaves in half and chop them into thick pieces.

Prepare 180ml of anchovy kelp stock.

Mix 10 eggs and 180ml of anchovy kelp stock. It tastes better with this broth than with plain water. And the more you mix the egg, the softer the texture of the egg roll is. If you add broth or water, the egg does not swell and cooks quickly.

Strain the egg water through a sieve. Strain the egg water through a sieve to get a softer texture. If you scratch the bottom of the sieve rather than the top of the sieve, the egg wash goes down well.

Add chopped carrots and chopped green onions.

The secret is potato starch water. If you put this in, the egg roll won't rip and it'll be fried well. Add 1 tablespoon potato starch and 1 tablespoon water to the potato starch.

Add 2 tablespoons of salted shrimp only with the liver. Eggs and salted shrimp are always a perfect match!

It's well mixed.

Preheat the pan slightly, place over low heat and cover with cooking oil. If you put too much cooking oil, it's not good because the egg rolls swell. Pour in egg water thinly.

Repeat rolling as you continue to pull.

My secret is to make the sides stand up and cook them together.

Put the egg roll in the seaweed bowl and let it cool. If you cut it right away, it'll break. If you're in a hurry, heat up the knife and cut it.

It's squarely shaped.

Cut it at regular intervals. If it's hard to cut it at regular intervals, cut it in half in the middle, and then cut it into quarters and eight equal parts.