Go Back
Print
egg spinach and squid roll

Egg Spinach and Squid Roll Recipe

Course Main Dish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 4 people

Ingredients

Ingredients for filling

  • 270 g squid
  • 1 egg white
  • 1 small carrot
  • 1 spring onion
  • 1 tsp salt
  • 1/4 tsp pepper powder
  • 2 drops sesame oil approximately

Ingredients for egg skin

  • 1 egg yolk that we got from the egg white
  • 3 eggs whole
  • 2 tsp potato starch or corn flour
  • 1 tbsp water

Other ingredients

  • 150 g spinach to wrap between the layers as explained in the procedure

Instructions

Procedure for filling

  1. Remove the skin and insides from the squid and give it a thorough clean.
  2. Cut the squid into small dices and chop up in a food processor until the mixture is fine.
  3. Add the egg white, salt, pepper powder and sesame powder and blend for another couple of minutes.
  4. Chop the carrots and spring onion. Mix with the mixture from the previous steps evenly. Leave aside for later.

Procedure for egg skin

  1. Mix all of the ingredients together and heat up a frying pan with a couple 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 having lumps.

Procedures 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 as the photo below shows.
  3. Spread the squid mixture evenly on top of the spinach as the photos below show.
  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 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!