Squeeze the soaked seaweed by hand to remove excess water, then chop finely.

Crack the eggs into a bowl and beat them well.

Add 1 tsp soy sauce and 1 tsp rice wine to the beaten eggs and mix thoroughly.

Mix the chopped seaweed into the egg mixture.

Heat a pan with a little oil and wipe it with a paper towel. Pour the egg mixture into the pan and cook until partially set, then roll it up.

Push the rolled egg to one side of the pan, pour more egg mixture, and roll again. Repeat until all the egg mixture is used.