Whip two eggs with flakes of dried red pepper, pour in olive oil sprayed cast iron skillet, fry gently, top on to make fluffy. Cool, slice into 12 french fry size strips.

Make egg roll wrapper: Mix 1 Tbs corn starch in 3 Tbs cold water, mix with 4 Tbs of all purpose flour and 4 or more Tbs of water till thin as milk. Heat skillet medium, spray with olive oil, put 1/4 cup batter in skillet, swirl around till bottom is covered, fry 4 minutes, stack on plate in oven till all egg roll wrappers are done,

Make the filling: slice 3 green onions lengthwise, cut 6 pieces the size of french fries. Cut 12 omelette strips the size of french fries, cut 6 pieces of cheese the size of french fries.

Filling: alternate 1 cheese stick, 2 omelette sticks, 1 onion stick, 3 layers wide, 3 layers high. Fold wrapper as follows: sides, top, bottom, rub drop of water to seal edges.

Close wrapper by rubbing water, flip, so seam is on bottom. Dry till sealed.

Deepfry four minutes on each side, bottom with seal first, at 350F degrees. Serve hot with thick sweet soy sauce. Enjoy.