Oriental Egg Wrap

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Category: Festive Recipe
Cuisine: Asian Recipe
Difficulty: Medium

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5

Ingredients

  • 8 - eggs
  • 50 ml (1/4 cup) - mirin or dry sherry
  • 30 ml (2 tbsp) -sugar
  • 2 ml (1/2 tsp) - salt
  • 45 ml (3 tbsp) = corn-starch
  • 45 ml (3 tbsp) - cold water
  • vegetable spray
  • 650 ml (2.25 cups) - hot steamed oriental vegetables or your favourite steamed vegetables

How to Make Oriental Egg Wrap

  • In a large bowl, beat together eggs, mirin, sugar and salt. Set aside. In a small bowl, blend together corn-starch and water.
  • Combine corn-starch mixture with egg mixture.
  • Spray a 20 or 23 cm (8 or 9-inch) non-stick skillet with vegetable spray.
  • Heat over medium heat.
  • Pour about 75 ml (1/3 cup) egg mixture into hot skillet.
  • Rotate pan several times so batter covers the bottom of pan.
  • Cook for about 1 minute or until top is set.
  • Loosen edges, turn over and cook for a few seconds longer.
  • Remove onto wire rack to cool.
  • Repeat procedure until all batter is used.
  • Fill each wrap with about 75 ml (1/3 cup) hot steamed vegetables.
  • Roll up and serve.