Wrap spinach in plastic wrap and microwave at 600W for 1 minute 30 seconds. Rinse with water, squeeze out excess water, cut off the roots, and divide into two portions. Drizzle with soy sauce and mix well.

Crack eggs into a bowl, add a pinch of salt, and mix well.

Heat a frying pan over low heat, spread 1/2 tsp of salad oil thinly using a paper towel, and pour in half the egg mixture. Cook for about 1 minute, flip, and cook for another 30 seconds. Repeat to make 2 egg crepes.

Boil water in a pot and cook somen noodles according to package instructions. Rinse with water and drain well.

Place a sheet of plastic wrap on a bamboo mat, then lay a sheet of nori on top. Spread one egg crepe evenly over the nori, followed by half the somen noodles.

Place half the tuna and half the spinach slightly below the center of the somen layer. Roll tightly from the bottom, pressing gently to secure the filling. Repeat to make 2 rolls.

Cut each roll into bite-sized pieces using a wet knife.