Ingredients
| 1-1/2 tsp. | salt | | 1 cup | md. barley | | 2 tsp. | grated fresh ginger or | | 1/2 tsp. | ground ginger | | 4 | scallions, sliced | | 1 | red pepper, chopped | | 1/2 lb. | bok choy, shredded | | 1 tbsp. | rice wine or | | white wine vinegar | | 3 tbsp. | sesame or | | vegetable oil | | 1 pkg. (1 lb.) | prepared egg roll wrappers | | Oil for frying |
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Instructions
In a saucepan bring 4 cups water and 1/2 tsp. 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 tsp. salt and barley.
For each roll, brush egg roll wrapper with 1 tsp. water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving a 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°F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels. Serve with soy sauce, if desired.
Author's Comments
Makes 12 egg rolls. Per roll: 160 calories, 4 grams protein, 7 grams fat, 22 grams carbohydrates, 272 mg. sodium, 12 mg. cholesterol.
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