Break two eggs into a bowl and whisk. Add the salt and pepper as you whisk.
Preheat your pan and spread a table spoon of cooking oil.
Pour your beaten eggs into the pan and cook until the bottom side turns brown.
Fold from one edge of the pan. About 2cm is okay. Fold until half way.
Crack the last one egg into a bowl and whisk then pour in the other half of the pan. Cook until the bottom turns brown.
Now fold to the end. You will have a completely block shaped egg roll.
For the presentation cut off the ugly edges and slice the egg roll then garnish with think chopped coriander.
