Oriental Egg Wrap

Submitted by Chef mariajane

"This is a delicous brunch idea that I'm sure is a great crowd-pleaser - everyone will enjoy!! 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. Serve with a wedge of cheese and a whole wheat roll followed by a fresh plum!!"

 

• Ready In: 12mins
• Ingredients: 8
• Serves: 8

ingredients

• 8 eggs
• 1⁄4 cup mirin or 1/4 cup dry sherry
• 2 tablespoons sugar
• 1⁄2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• vegetables, spray
• 2 2⁄3 cups hot steamed oriental vegetables

directions

1. In a large bowl, beat together eggs, mirin, sugar and salt; set aside. In a small bowl, blend together cornstarch and water. Combine mixture with egg mixture.
2. Spray an 8 or 9 inch non stick skillet with vegetable spray. Heat over medium heat. Pour about 1/3 cup egg mixture into hot skillet. Rotate pan several times so that batter covers the bottom of the 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 batter is used.
3. Fill each wrap with about 1/3 cup hot steamed vegetables. Roll up and serve.