15ml soy sauce
10 ml rice vinegar
Mix the eggs with soy sauce and rice vinegar and beat well.
Optionally, season with salt to taste.
Heat the oil and with a ladle take from the mixture pour into a pan and fry thin pancakes.
When eggs are trapped, wrap both ends to one another in the middle, pour a second layer on top of the mixture and must cover from side to side, not the entire pan.
Do the same until the mixture finishes and get a thick roll.