Fill the bowl with half a bowl of mineral water, add two teaspoons of low-gluten flour and appropriate amount of powdered sugar. If you like salty taste, you can change the salt, break it up with an eggbeater and sieve it.

Beat two eggs into the flour paste and break them up with an eggbeater.

Heat the pan and add the egg mixture, neither too much nor too little. Too little is easy to break, too much is not easy to roll. When the egg liquid is dry, put the egg roll into the plate by hand.

Spread lettuce on one side of the egg roll, put crab sticks, cucumber strips and tomatoes, or roll the egg roll without tomatoes.

The first layer of omelets is fragile, so the second layer comes in handy. Roll up another layer, and the crab and chicken egg roll will be finished. Enjoy it.

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