Barley Egg Rolls

• 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

1. In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling.
2. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed.
3. In skillet cook ginger in oil one minute.
4. Add scallions and red pepper.
5. Cook, stirring until vegetables are crisp-tender.
6. Add shredded bok choy; cook one minute until wilted.
7. Remove from heat.
8. Stir in rice vinegar, 1 teaspoon salt and barley.
9. For each roll, brush egg roll wrapper with 1 teaspoon water.
10. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides.
11. Fold corner tightly over fillings, then overlap right and left corners.
12. Roll up tightly to enclose filling.
13. Repeat with remaining barley mixture and wrappers.
14. In deep skillet heat 1 inch oil to 375F (190C).
15. Fry rolls in batches until golden and crisp, turning once.
16. Drain on paper towels.
17. Serve with soy sauce, if desired.

salt, pearl barley, ginger, sesame oil, scallions, sweet red bell peppers, choy, rice vinegar, egg roll, vegetable oil

Taken from recipeland.com/recipe/v/barley-egg-rolls-48307 (may not work)