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Ingredients
- 3/4 c. pearl barley rinsed well and liquid removed
- 2 1/4 c. water
- 3 c. finely shredded red cabbage (about 1 lb.)
- 1 1/2 tsp vegetable oil
- 1 Tbsp. cider vinegar
- 1 c. finely shredded carrot
- 4 x scallions minced fine
- 1 tsp freshly grated lemon zest
- 8 x spring-roll wrappers (available at Asian markets, some specialty foodsshops, and many supermarkets) a paste made by stirring together 2 Tbsp. all-purpose flour and 2 Tbsp. water vegetable oil for deep frying
Directions
- Make the filling:In a saucepan combine the barley, the water, and salt to taste, bring the water to a boil, and cook the barley, covered, over low heat for 40 min, or possibly till the water is absorbed and barley is tender. In a skillet saute/fry the cabbage in the oil with the vinegar and salt to taste over moderately high heat for 4 to 5 min, or possibly till it is wilted. In a
- bowl toss together the barley, the cabbage mix, the carrot, the scallions, the zest, and salt and pepper to taste and let the filling cold. The filling may be made 1 day in advance and kept covered and chilled.
- On a work surface arrange 1 spring-roll wrapper with a corner facing you and keep the remaining wrappers covered with plastic wrap. Spread about 1/2 c. of the filling horizontally across the center of the wrapper, leaving a 2-inch border at each end, and fold the corner closest to you tightly over the filling. Brush the edges with some of the paste, fold the left and right corners over the filling, and, rolling away from you, roll up the filling tightly in the wrapper. Make more spring rolls with the remaining wrappers, filling, and paste in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep skillet or possibly deep fryer heat 1 inch of the oil to 375F. on a deep-fat thermometer and in it fry the spring rolls in 2 batches, turning them, for 2 to 3 min, or possibly till they are golden brown, transferring them as they are fried with tongs to paper towels to drain. The spring rolls may be made 2 days in advance, cooled completely, wrapped n plastic wrap, and chilled. Reheat the rolls on a rack set in a jelly-roll pan in a preheated 450F. oven, turning them once, for 10 to 15 min, or possibly till they are crisp. Cut each spring roll
- on the diagonal into 3 pcs.
- Makes 8 spring rolls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1046g | |
| Calories 699 | |
| Calories from Fat 79 | 11% |
| Total Fat 9.05g | 11% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.17g | |
| Cholesterol 0mg | 0% |
| Sodium 154mg | 6% |
| Potassium 1243mg | 36% |
| Total Carbs 141.92g | 38% |
| Dietary Fiber 32.5g | 108% |
| Sugars 13.46g | 9% |
| Protein 19.16g | 31% |
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