MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BARLEY EGG ROLLS
  Categories: Chinese, Appetizers
       Yield: 12 servings
  
   1 1/2 ts Salt
       1 c  Medium barley
       2 ts Grated fresh ginger OR
     1/2 ts Ground ginger
       3 tb Sesame Or vegetable oil
       4    Scallions, sliced
       1    Red pepper, chopped
     1/2 lb Bok choy, shredded
       1 tb Rice wine OR white wine
            -vinegar
       1 pk Prepared egg roll wrappers
            -(16 oz.)
            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 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
  
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