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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.
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Lay out the spinach on the egg skin as the photo below shows.
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Spread the squid mixture evenly on top of the spinach as the photos below show.
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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.
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Use a steamer to steam the rolls (including the cling film) for around 20 minutes.
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Once steamed cool the rolls in a fridge or leave aside. Once cooled chop into suitable sized shapes. I wanted to mimick 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!