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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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