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

Preparation Instructions:
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 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 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 hot steamed vegetables. Roll up and serve. Makes 8 wraps.