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Ingredientes
- 1 1/2 tsp Salt
- 1 c. Medium barley
- 2 tsp Grated fresh ginger Or possibly
- 1/2 tsp Grnd ginger
- 3 Tbsp. Sesame Or possibly vegetable oil
- 4 x Scallions, sliced
- 1 x Red pepper, minced
- 1/2 lb Bok choy, shredded
- 1 Tbsp. Rice wine Or possibly white wine vinegar
- 1 pkt Prepared egg roll wrappers (16 ounce.) Oil for frying
Direcciones
- In a saucepan bring 4 c. water and 1/2 tsp. salt to boiling. Add in barley; reduce heat, cover and simmer 45 min till barley is tender and water is absorbed.
- In skillet cook ginger in oil one minute. Add in scallions and red pepper.
- Cook, stirring till vegetables are crisp-tender. Add in shredded bok choy; cook one minute till wilted. Remove from heat. Stir in rice vinegar, 1 tsp. salt and barley.
- For each roll, brush egg roll wrapper with 1 tsp. water. Place scant 1/2 c. barley mix 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 mix and wrappers.
- In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches till golden brown and crisp, turning once. Drain on paper towels. Serve with soy sauce, if you like.
- Makes 12 egg rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 105 | |
| Calories from Fat 33 | 31% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 124mg | 4% |
| Total Carbs 15.87g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.79g | 1% |
| Protein 2.35g | 4% |
