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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