Egg Spinach and Squid Roll

For the filling:

1. Remove the skin and insides from the squid and give it a thorough cleaning.

2. Cut the squid into small pieces and chop up in a food processor until the mixture is fine.

3. Add the egg white, salt, pepper powder and sesame oil and blend for another couple of minutes.

4. Chop the carrots and spring onion. Mix with the mixture from the previous steps evenly. Set aside for later.

For the egg skin:

1. Mix all of the ingredients together and heat up a frying pan with a couple of drops of oil. Fry the eggs as you would do when making a crepe (the skin should be quite thin).

2. An important part of the procedure is to make sure the potato starch or corn flour has been mixed with the one tablespoon of water before it’s added to the egg mixture. This is to stop the potato starch from forming lumps.

Procedure for wrapping:

1. Blanche the spinach, rinse under cold water and squeeze out as much water as you can but don’t squeeze so much as to damage the shape of the leaves.

2. Lay out the spinach on the egg skin.

3. Spread the squid mixture evenly on top of the spinach.

4. Roll the egg skin, spinach and squid filling and cover with cling film. Roll the cling film on the counter or chopping board a few times to make sure the roll has been rolled evenly.

5. Use a steamer to steam the rolls (including the cling film) for around 20 minutes.

6. Once steamed, cool the rolls in the fridge or set aside. Once cooled, chop into suitable sized shapes. I wanted to mimic sushi with my rolls so I chopped everything about the same size as I would do with sushi (each slice is maybe 1.5cm wide). It’s now ready to eat.