Crack 4 eggs into a bowl. Add a pinch of salt, 1/3 tsp sugar, 1 tbsp rice wine, and 1 tbsp water. Mix well and strain to remove egg threads.

Cut 2 slices of cheddar cheese and 2 slices of ham in half, then stack them neatly.

Heat a pan on low heat, add a small amount of cooking oil, and wipe it with a paper towel. Pour half of the egg mixture into the pan and let it cook slightly.

Place the stacked cheese and ham on the partially cooked egg mixture and start rolling gently.

Add more cooking oil to the pan and wipe it again. Pour the remaining egg mixture into the pan and lift the rolled egg slightly to let the mixture flow underneath.

Once the top of the egg mixture is slightly cooked, roll the egg again to complete the dish.

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