Barley Egg Rolls

Title:
Barley Egg Rolls

Yield:
12 Servings

Categories:
Chinese,
Appetizers




Ingredients:





 1 1/2 ts Salt


     1 c  Medium barley


     2 ts Grated fresh ginger OR


   1/2 ts Ground ginger


     3 tb Sesame Or vegetable oil


     4    Scallions, sliced


     1    Red pepper, chopped


   1/2 lb Bok choy, shredded


     1 tb Rice wine OR white wine


          -vinegar


     1 pk Prepared egg roll wrappers


          -(16 oz.)


          Oil for frying






 In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add


 barley; reduce heat, cover and simmer 45 minutes until barley is tender and


 water is absorbed.


 


 In skillet cook ginger in oil one minute. Add scallions and red pepper.


 Cook, stirring until vegetables are crisp-tender. Add shredded bok choy;


 cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1


 teaspoon salt and barley.


 


 For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant


 1/2 cup barley mixture horizontally across center of wrapper, leaving 2


 inch border on all sides. Fold corner tightly over fillings, then overlap


 right and left corners. Roll up tightly to enclose filling. Repeat with


 remaining barley mixture and wrappers.


 


 In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches


 until golden and crisp, turning once. Drain on paper towels. Serve with soy


 sauce, if desired. Makes 12 egg rolls.


 


 Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg


 Sodium, 12 mg cholesterol.


 


 POSTED BY: Jim Bodle 7/93


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini