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.