Title: Barley egg rolls
 Categories: Chinese, Appetizers
      Yield: 12 Servings
 
  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