Gather all the ingredients.
Prepare 2 tbsp of Dashi and set aside. Note - you can replace this with water only, but you will miss out on the umami taste.
With a vegetable peeler, peel the skin off the cucumbers every other stroke and cut cucumbers into thin matchsticks. Set aside.
Peel carrots with a vegetable peeler and cut into thin matchsticks. Set aside.
Prepare avocado and cut into 1/4 inch thin slices. Set aside.
In a mixing bowl, crack eggs, mix in Dashi, Swerve/Monkfruit and Japanese Sake. Combine well and set aside.
Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 4-5 minutes until eggs are no longer runny.
Add sticks of cucumbers, carrots and avocados placed horizontally on the bottom half of the eggs. With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg.
Cut the eggs into 4 pieces and transfer to serving plate. Enjoy as-is or with optional dipping Soy Sauce with Wasabi.