Oriental Egg Wrap

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.