Barley egg rolls Recipe

Home -> [Appetizers, Asian, Bakery, Pastry, Rolls] -> [Barley egg rolls Recipe]

Barley egg rolls

Artist:	_	Yield:	12
Categories:	Appetizers, Asian, Bakery, Pastry, Rolls	Rating:	0
Favorites	Add to Favorites	Print Recipe

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	lbs	Bok choy, shredded
1	tbsp	Rice wine OR white wine
		-vinegar
1	pack	Prepared egg roll wrappers
		-(16 oz.)
		Oil for frying

Procedures:

1	In a saucepan bring 4 cups water and ?teaspoon salt to boiling.
2	Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed.
3	In skillet cook ginger in oil one minute.
4	Add scallions and red pepper.
5	Cook, stirring until vegetables are crisp-tender.
6	Add shredded bok choy; cook one minute until wilted.
7	Remove from heat.
8	Stir in rice vinegar, 1 teaspoon salt and barley.
9	For each roll, brush egg roll wrapper with 1 teaspoon water.
10	Place scant ?cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides.
11	Fold corner tightly over fillings, then overlap right and left corners.
12	Roll up tightly to enclose filling.
13	Repeat with remaining barley mixture and wrappers.
14	In deep skillet heat 1 inch oil to 375 °F.
15	Fry rolls in batches until golden and crisp, turning once.
16	Drain on paper towels.
17	Serve with soy sauce, if desired.
18	Makes 12 egg rolls.
19	Per roll: 160 calories, 4 g protein, 7g fat, 22g carbohydrates, 272mg sodium, 12 mg cholesterol