Crack 11 eggs into a bowl. This amount makes 2 large egg rolls.

Add 8 pinches of salt, 2 dashes of pepper, and 1 tbsp cooking wine to the eggs. Whisk until well combined.

Finely chop the carrot and thinly slice the perilla leaves.

Mix the chopped carrot and sliced perilla leaves into the egg mixture.

Heat a pan over medium-low heat and lightly grease it with cooking oil.

Pour a thin layer of the egg mixture onto the pan and place 3 crab sticks on top.

When the edges start to cook, use a spatula to gently roll the egg.

Move the rolled egg to the side of the pan and pour more egg mixture. Repeat the rolling process until the desired size is achieved.

Cook the roll on all sides until golden brown for enhanced flavor.

Let the egg roll cool slightly, then slice it into bite-sized pieces.