Use a mandoline or a knife to cut <quantity>1</quantity> japanese cucumber into fine strips. Transfer it to a bowl

Add <quantity>1<unit>tsp</unit></quantity> of salt and mix to spread it

Crack <quantity>3</quantity> eggs into a bowl and whisk to combine

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a preheated skillet over medium heat

Add the egg and stir until it's scrambled hard

Transfer the scrambled eggs to a bowl. Squeeze the juice out of the cucumber and add it to the eggs

Add <quantity>½<unit>tsp</unit></quantity> of white pepper, <quantity>½<unit>tsp</unit></quantity> of salt, <quantity>1<unit>tsp</unit></quantity> of soy sauce, and <quantity>1<unit>tsp</unit></quantity> of toasted sesame oil

Stir until combined. The cucumber and egg filling is ready

Get your wrappers ready!