1 1/2 tsp salt
1 cup medium barley
2 tsp grated fresh ginger or
1/2 tsp ground ginger
3 tbsp sesame or vegetable oil
4 scallions, sliced
1 red pepper, chopped
1/2 lb bok choy, shredded
1 tbsp rice wine or white wine vinegar
1 package prepared egg roll wrappers (16 oz.)
1 oil for frying
Directions
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
Servings: 12 servings
Barley Egg Rolls Recipe brought to you by Recipe Ideas
Categories: Appetizer; Asian; Bread; Breads; Chinese
The History of Recipes
Written recipes as a concept can be found far back into history, in truth as far into history as pharonic Egypt, and maybe even further. In practice though, these, early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. During the time of the Romans a roman called Apicius wrote a number of documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also tells us how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few you will know like bay, fennel and asafoetida. Moving our culinary historical trip onwards, we find two interesting recipe books which were published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is popular today, but instead accounts of the types of food eaten by the upper classes of that period. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, such as parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in books on cooking, some of which are kept safe in private collections. By the arrival of the 1900s, cookery publications were highly popular mostly due to higher levels of literacy, people having more free time and having more disposable income. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Barley Egg Rolls recipe.
