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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 scallions, sliced
- 1 red pepper, minced
- 1/2 lb. bok choy, shredded
- 1 Tbsp. rice wine or possibly white wine vinegar
- 1 (16 ounce.) package prepared egg roll wrappers
- 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 134g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 57 | 18% |
| Total Fat 6.35g | 8% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 781mg | 33% |
| Potassium 229mg | 7% |
| Total Carbs 54.32g | 14% |
| Dietary Fiber 5.6g | 19% |
| Sugars 1.19g | 1% |
| Protein 8.69g | 14% |
