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Ingredients Jump to Instructions ↓

  1. 1 1/2 ts

  2. Salt

  3. 1 c

  4. Medium barley

  5. 2 ts

  6. Grated fresh ginger OR 1/2

  7. ts

  8. Ground ginger

  9. 3 tb Sesame Or vegetable oil

  10. 4 Scallions, sliced

  11. 1 Red pepper, chopped

  12. lb. Bok choy, shredded

  13. 1 tb Rice wine OR white wine vinegar

  14. 1 pk

  15. Prepared egg roll wrappers (16 oz. )

  16. Oil for frying

Instructions Jump to Ingredients ↑

  1. In a saucepan bring 4 cups water and 1/2 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 1/2 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 degrees 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.

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