Cut the boiled octopus into 1cm cubes and grate the yam.

Combine dipping sauce ingredients in a microwave-safe container and heat at 600W for 90 seconds.

Crack eggs into a bowl, mix, then add egg mixture ingredients and stir. Gradually add water and mix until smooth.

Heat salad oil in a pan over medium heat, pour in the egg mixture, place octopus in the center, and roll into three sections. Turn off heat and let cook with residual heat for 2–3 minutes.