If you roll it in a 28cm frying pan, use at least 6 eggs to dry it thickly^~^(But the eggs are too small for me.) Anyway, four or five small frying pans are thick enough^^)

Spinach greens are seasoned, so add about 1/4T of the salt and loosen the muscles^~^
(If you just blanch spinach and put it in, you'll add more salt^^)

After you put cooking oil, put in egg water and put a lot of spinach on it
In order for spinach and eggs to adhere well, when the egg water is undercooked (you need to cook it less than the picture)~) Add spinach and roll^^ If you miss the timing, you can sprinkle a little egg on spinach. ^^ Then it will be a prettier egg roll than I did^^

Roll it up, please~
(Don't worry about it because it'll look pretty when you curl it up even if the sides burst when you drink it.)Please turn the heat to low from start to finish^^)

They keep putting in the egg mixture and rolling it
The tip for making egg rolls without failure is to put in the egg mixture thinly and roll it several times^^ If you put in too much at once, there is no egg wash to repair if you fail to shape it

It's rolled up like this
Cut a plastic pack and spread it out

Make it tight and roll it^~^ I don't want to do the dishes with seaweed rolls, so I use this method, but it's good because it's well-formed and cooked evenly^^

After a minute or two, spread the plastic out and cool it off ^~^

If it's not hot enough, cut it into pieces^ If you cut it when it's hot, it's easy to break the egg roll^^

Spinach greens have a savory scent. Sprinkle sesame salt on top to add a savory scent ^~^