Barley Egg Rolls
1 1/2 teaspoons of salt
1 cup of medium barley
2 teaspoons of grated fresh ginger or 1/2 teaspoon ground ginger
3 tablespoons of sesame or vegetable oil
4 scallions, sliced
1 red pepper, chopped
1/2 pound Bok choy, shredded
1 tablespoon of rice wine or white wine
1 pk Prepared egg roll wrappers
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 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 375ºF. 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
|
Bok Choy Pak Choi Chinese Cabbage 999 + Seeds
|
