Egg Spinach & Squid Roll

FILLING:--
270 g squid
1 egg white
1 small carrot
1 spring onion
1 tsp SIDS SALT & PEPPER
Couple drops of sesame oil
EGG SKIN:--
1 egg yolk
3 whole eggs
2 tsp cornflour
1 tbsp of water
150 g of spinach

FILLING: Remove the skin and insides from the squid and give it a thorough clean then cut into small dices and chop up in a food processor until the mixture is fine. Add the egg white, SIDS SALT & PEPPER and sesame powder then blend for another couple of minutes.
Chop the carrots and spring onion. Mix with the mixture from the previous steps evenly. Leave aside for later.
EGG SKIN: 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 crêpe. (the skin should be quite thin)
It is important to make sure the cornflour has been mixed with the one tablespoon of water before it’s added to the egg mixture. This is to stop lumps.
WRAPPING: 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. Lay out the spinach on the egg skin. Spread the squid mixture evenly on top of the spinach.
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.
Use a steamer to steam the rolls (including the cling film) for around 20 minutes.
Once steamed, cool the rolls in a fridge or leave aside. Once cooled, cut into suitable sized shapes. I chopped everything about the same size as sushi (each slice is maybe 1.5cm wide).
It’s now ready to eat.