Heat a non-stick pan. Break eggs into a bowl. Chop coriander leaves and add and beat well.
Add red chilli sauce and 1 tbsp water and whisk well.
Pour a ladle full of egg mixture into the pan and rotate it to spread all around. Cook till it is done.
When it is ready it will leave the sides of the pan. Peel it off and place on work top.
Trim spring onion bulbs and the greens and use only the stalk part in between.
Cut them into 4 strips. Place two strips on one side of the egg omelet and roll.
Make another omelet similarly and roll up the prepared first roll in it. Make more rolls similarly.
To make the dipping sauce, take juice of one lemon in a bowl. Add soy sauce and mix.
Cut the roll into 1 inch pieces and serve with the dipping sauce.