Chop the chives finely and combine them with eggs, water, shrimp paste, and sesame oil in a bowl.

Use chopsticks or a whisk to beat the mixture thoroughly.

Heat a pan, lower the heat to low, and coat the pan with oil using a kitchen towel. Pour half of the egg mixture into the pan and cook.

As the egg starts to cook, roll it gently and push it to the top of the pan. Pour the remaining egg mixture and continue rolling in 2-3 batches.

Once the egg roll is complete, leave it in the residual heat for a while to ensure the inside is fully cooked.