Barley Egg Rolls Recipe

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Barley Egg Rolls Ingredients

1 1/2 tsp salt
1 cup medium barley
2 tsp grated fresh ginger or
1/2 tsp ground ginger
3 tbsp sesame or vegetable oil
4 scallions, sliced
1 red pepper, chopped
1/2 lb bok choy, shredded
1 tbsp rice wine or white wine vinegar
1 package prepared egg roll wrappers (16 oz.)
1 oil for frying

A Recipe for
Barley Egg Rolls

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Barley Egg Rolls

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Barley Egg Rolls Directions

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

Serves: 12

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