Step 1

Whisk together eggs, maple syrup (or sugar) and liquid aminos (or soy sauce).

Step 2

Using a 9” pan, spray with olive oil and heat to low-medium heat. Make sure it’s hot before starting. Pour just under 1/3 cup of egg mixture in and rock around the pan to spread out to edges. Cook for about 3 minutes, then gently pick up one end and roll to the other end using a spatula or chopsticks. Leave the roll in the pan and spray pan again with olive oil.

Step 3

Pour another 1/3 cup (just under) of egg mixture in the pan and gently lift up the previous roll to allow some mixture to get underneath. Cook for 3 minutes, then starting at the end with the previous roll, gently roll to the opposite end. Spray pan again.

Step 4

Repeat this with another 1/3 cup egg mixture if using 3 eggs and repeat 2 more times if using 4 eggs.

Step 5

After last roll let it sit in pan for a few seconds seam side down to help seal it closed. Remove from heat.

Step 6

Use a bamboo sushi mat (I cover mine in saran wrap for easy clean up) and roll up the egg roll tightly to form and tighten up the roll. Keep in the sushi mat for a few minutes. Let cool before cutting into slices.

Step 7

Whisk together eggs, maple syrup (or sugar), and liquid aminos (or soy sauce).

Step 8

Using a 9” pan, spray with olive oil. Heat to medium-low heat. Once pan is hot, pour eggs in. Cover and let cook for 7 minutes. Gently remove from pan and let sit before slicing. Cut into strips (choose the size you want). I cut the round in half, then in small strips about 1” wide. Use a cookie cutter for fun shapes, any way you cut it it’ll be great!