Oriental Egg Wrap

Directions

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.