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Oriental Egg Wrap

Danise's picture
Ingredients
  Eggs 8
  Mirin/Dry cherry 50 Milliliter (1/4 Cup)
  Sugar 2 Tablespoon (30 Ml)
  Salt 1⁄2 Teaspoon (2 Ml)
  Cornstarch 3 Tablespoon (45 Ml)
  Cold water 45 Milliliter (3 Tbsp)
  Vegetable spray 1
  Hot steamed oriental vegetables/Your favorite steamed vegetables 650 Milliliter
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 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids, Quick
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
12 Minutes
Ready In: 
17 Minutes
Servings: 
6

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