Barley Egg Rolls

Directions

1. In a saucepan bring 4 c. water and 1/2 tsp. salt to boiling. Add in barley; reduce heat, cover and simmer 45 min till barley is tender and water is absorbed.
2. In skillet cook ginger in oil one minute. Add in scallions and red pepper.
3. Cook, stirring till vegetables are crisp-tender. Add in shredded bok choy; cook one minute till wilted. Remove from heat. Stir in rice vinegar, 1 tsp. salt and barley.
4. For each roll, brush egg roll wrapper with 1 tsp. water. Place scant 1/2 c. barley mix 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 mix and wrappers.
5. In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches till golden brown and crisp, turning once. Drain on paper towels. Serve with soy sauce, if you like.
6. Makes 12 egg rolls.