Beat the eggs with salt in a bowl using cooking chopsticks.

Finely chop the carrot.

Wash the perilla leaves, remove excess water, and finely chop them.

Combine the beaten eggs with the chopped carrot and perilla leaves, mixing well.

Heat a pan over medium-low heat and add a small amount of grape seed oil. Pour about 2 ladles of the egg mixture into the pan and carefully roll it using a spatula.

Push the rolled egg to the edge of the pan, add more oil, and pour additional egg mixture. Lift the rolled egg slightly to allow the new mixture to connect seamlessly.

Repeat the rolling process 2–3 times, adding more egg mixture each time.

Once fully rolled, use two spatulas to rotate the egg roll on all sides, cooking until golden brown. Turn off the heat and let it rest for 1–2 minutes to finish cooking with residual heat.