1 cup medium barley
2 tsp fresh ginger, grated
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
1 tsp vinegar
1 package of prepared egg roll wrappers
1 1/2 tsp salt
Oil for frying

Barley Egg Rolls

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