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
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
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
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
Details about Ingredients , check
your nearest Chinese Store.