Mix the eggs, shallot, spring onion, chilli, coriander leaves, light soy sauce and pepper in a bowl.
Heat the oil in a nonstick frying pan or wok, pour in the egg mixture and swirl it around the pan to produce a large, thin omelette. Cook for 1–2 minutes until firm.
Slide the omelette out on to a plate and roll it up as though it were a pancake. Allow to cool.
Cut the cooled omelette roll crossways into 5 mm (¼ inch) or 1 cm (½ inch) sections, depending on how wide you want your strips to be. Serve them still rolled up or straightened out, in a heap, garnished with strips of spring onion, if liked.