Cut the mentaiko open and extract the contents.

Cut the spring roll wrapper into 4 equal parts.

Remove the tendon from the chicken tender, make a cut, wrap loosely in plastic wrap, and microwave at 600W for 1 minute. Let it cool and shred the meat.

Place shredded chicken, mentaiko, and pizza cheese on the spring roll wrapper. Roll from the edge, seal with water, and place seam-side down on a baking tray. Toast for about 10 minutes until golden brown.

Wrap the potato loosely in plastic wrap and microwave at 600W for 4 minutes. Make a cross-cut and open it.

Season with salt and pepper, top with salmon flakes, and add butter once cooled.

Cut spinach into bite-sized pieces, place in a heatproof container with frozen corn, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Rinse under cold water and squeeze out excess moisture.