Oriental Egg Wrap

Ingredients

8 eggs
1/4 cup (50 mL) mirin (sweet japanese rice wine) or dry sherry
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) salt
3 tbsp (45 mL) cornstarch
3 tbsp (45 mL) water, cold
vegetable spray
2 2/3 cups (650 mL) hot steamed oriental vegetables or your favorite steamed vegetables

Directions

In a large bowl, beat together eggs, mirin, sugar and salt; set aside. In a small bowl, blend together cornstarch and water. Combine cornstarch mixture with egg mixture. Spray an 8 or 9 inch (20 or 23 cm) non stick skillet with vegetable spray. Heat over medium heat. Pour about 1/3 cup (75 mL) 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 1/3 cup (75 mL) hot steamed vegetables. Roll up and serve.

Tips

Egg wraps may be made ahead of time. Once egg wraps are cooled, stack them between sheets of waxed paper. Place in an airtight container and keep refrigerated for up to 3 days or freeze for up to 1 month.

Makes: 8 wraps

Preparation: 5 minutes

Cooking: 12 minutes

Nutrients per serving:

Calories: 122
Protein: 7.3 g
Carbohydrate: 10.1 g
Fat: 5.2 g