Barley Egg Rolls
Ingredients
- 1 1/2 teaspoon salt ⓘ
- 1 cup pearl barley medium ⓘ
- 2 teaspoon ginger fresh and grated ⓘ
- 3 tablespoons sesame oil ⓘ
- 4 each scallions, spring or green onions sliced
- 1 each sweet red bell peppers chopped
- 1/2 pound bok choy shredded ⓘ
- 1 tablespoon rice vinegar ⓘ
- 16 ounces egg roll wrappers prepared ⓘ
- 1 x vegetable oil for frying ⓘ
Instructions
- 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 375F (190C).
- Fry rolls in batches until golden and crisp, turning once.
- Drain on paper towels.
- Serve with soy sauce, if desired.
Nutrition & Diet Analysis (per serving)
515
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).