Cut spam and tofu into 1.5cm thick slices, preparing 4 pieces each.

Press tofu gently with a paper towel to remove excess moisture.

Crack 4 eggs into a bowl, add a pinch of ground pepper, and whisk well.

Heat a pan with cooking oil and lightly wipe it with a paper towel.

Pour half of the egg mixture into the pan and spread it evenly.

Before the egg is fully cooked, stack tofu and spam in two layers on one side of the egg.

Roll the egg gently around the fillings and push it to the front of the pan.

Add a bit more cooking oil to the pan and pour the remaining egg mixture.

Roll the egg again as before, ensuring it is tightly wrapped.

Cook the roll evenly on all sides until golden brown.

Wrap the hot egg roll in plastic wrap and shape it gently with your hands.