Step 1

Place water into mixing bowl and insert simmering basket. Place eggs into simmering basket. Place Varoma dish and tray into position, weigh chicken onto Varoma tray and season with salt and pepper. Secure Varoma lid and steam 10 min/Varoma/speed 1 or until chicken is cooked through. Transfer chicken into a bowl and set aside to cool.

Step 2

Cook eggs for a further 4 min/Varoma/speed 1. Remove simmering basket with aid of spatula and place eggs under cold running water to cease cooking. Set aside to cool. Discard water in mixing bowl. Peel eggs once cool enough to handle.

Step 3

Place peeled eggs and mayonnaise into mixing bowl and mix 5 sec/speed 6. Transfer into a bowl and place into refrigerator until ready to use. Clean and dry mixing bowl.

Step 4

Place parsley and spring onions/shallots into mixing bowl and chop 3 sec/speed 7.

Step 5

Scrape down sides of mixing bowl with spatula. Add cream cheese and mix 10 sec/speed 4.

Step 6

Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 4. Transfer into a sealable jar or container.

Step 7

Without cleaning mixing bowl, place cooled chicken into mixing bowl with 2 tablespoons of the reserved herb spread and shred 4 sec//speed 4. Transfer into a bowl and place into refrigerator until ready to use (see Tips).

Step 8

Place bread slices onto a work surface and flatten slightly using a rolling pin. Place each slice onto a large piece of plastic wrap.

Step 9

Spread some of the reserved herb spread over 4 of the slices of the bread. Divide reserved chicken between 4 bread slices. Top with capsicum and celery, then season with salt and pepper. Starting with the edge closest to you, tightly roll up each bread slice to enclose filling and form a sushi-type roll. Tightly wrap in plastic wrap and place into refrigerator for a minimum of 1 hour or until ready to serve (see Tips).

Step 10

Spread reserved egg mixture over 4 remaining slices of bread. Top each bread slice with spinach, a slice of cheese and cucumber ribbons, then season with salt and pepper. Starting with the edge closest to you, tightly roll up each bread slice to enclose filling and form a sushi-type roll. Tightly wrap in plastic wrap and place into refrigerator for a minimum of 1 hour or until ready to serve (see Tips).

Step 11

Remove plastic wrap. Trim ends of rolls, if desired, and cut each roll into 3 even pieces to serve.