Oriental Egg Wrap

1. 1

   In a large bowl, beat together eggs, mirin, sugar and salt; set aside.

2. 2

   In a small bowl, blend together cornstarch and water.

3. 3

   Combine mixture with egg mixture.

4. 4

   Spray an 8 or 9 inch non stick skillet with vegetable spray.

5. 5

   Heat over medium heat.

6. 6

   Pour about 1/3 cup egg mixture into hot skillet.

7. 7

   Rotate pan several times so that batter covers the bottom of the pan.

8. 8

   Cook for about 1 minute or until top is set.

9. 9

   Loosen edges, turn over and cook for a few seconds longer.

10. 10

    Remove onto wire rack to cool.

11. 11

    Repeat procedure until batter is used.

12. 12

    Fill each wrap with about 1/3 cup hot steamed vegetables.

13. 13

    Roll up and serve.

No additional tips available.