How To make Barley Egg Rolls
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
How To make Barley Egg Rolls's Videos
Egg Rolls Recipe by Foods Attic | Chinese Egg Rolls |Roll Sheets| Iftar snack |#EmbellishYourDine_In
Greetings,
Today we bring you the traditional recipe of egg rolls with an amazing filling. Try this recipe and don't forget to give us feedback.
Cheers!
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped meat, and other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. The dish is served warm, and is usually eaten with the fingers.
Egg rolls do not typically contain egg in the filling, and the wheat flour wrapper may or may not contain egg. In addition to the disputed origin of the dish, it is unclear how the word egg appeared in the name, since the predominant flavor in American egg rolls is cabbage, not eggs.
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Barley's Pizza Rolls
Gathering around the table for a family meal starts with food that both the kids and adults will love! Barley's chef Ryan Smith's hand-stuffed pizza rolls aim to please. Check out how he makes this favorite with just a few ingredients!
Mini Buffalo Chicken Egg Rolls - Food Wishes
Learn how to make Mini Buffalo Chicken Egg Rolls! Can’t whether you should make egg rolls or Buffalo chicken wings? Make these, and have the best of both! Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Mini Buffalo Chicken Egg Rolls recipe!
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Jan 22, 2017- Pantry Challenge - Day 22 - Crockpot beef barley soup, Eggroll in a bowl
Hi it's Jenn in Kanata. Today is January 22, 2017 -Day 22 of the Pantry Challenge. Today I made a beef barley soup in my crockpot using up some cube steak I found in the freezer, and I used up a ziplock bag of the onions celery carrots I chopped up the other day in the Cuisinart and I used the last little bit early from my pantry. I didn't really follow a recipe I just threw everything in a crock pot that had put the veggie broth I had made from Veggie skins the other day.
Tonight I made Egg Roll in a bowl which I got from Pinterest which output the link below it's also trim Healthy Mama recipe and I substituted some items which I had on hand instead. You'll see that in the video. Both meals were very good I really enjoyed them.
Eggroll in a bowl
For more frugal ideas and recipes check out the Frugal family food group on Facebook the link is below
EASY EGG ROLL/CHAPPATHI ROLL/ROTI ROLL/ ANDA ROLL
Very tasty and easy breakfast
#paruskitchen
#eggroll
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How to Make the Best Crispy and Delicious Vietnamese Egg Rolls (Chả Giò Giòn và Ngon)
Do you love eating Vietnamese egg rolls? My family loves to eat them and we would usually buy it from a Vietnamese bakery or restaurant. Now we make them at home and it's delicious, crispy, crunchy, and savory. It's much cheaper than purchasing it from a restaurant. Try making my egg rolls and I hope you'll devour them like my kids.
Vietnamese Egg Rolls
Ingredients:
1 pound ground pork
25-30 pieces of shrimp (without shell)
1 cup shredded carrots
1 cup chopped taro root
1 tsp chicken powder or chicken bouillon
2 TB sugar
1 tsp salt
2 TB fish sauce
2 tsp black pepper
1 egg
1 tsp flour
2 tsp water
1 TB chopped garlic
1 TB chopped shallots
½ cup chopped onions
1 bundle mung bean noodles
1 package spring roll wrapper (egg roll wrapper)
3-4 cups oil (frying)
Directions:
Pork and Shrimp Marinade
1) Peel the skin off the carrot, shred about 1 cup of carrots, and set aside.
2) Chop about 1 cup of taro root and set aside.
3) Take off the shell of the shrimp, chop it into little pieces, and set aside.
4) Chop 2 cloves of garlic, chop 1 big shallot, and set aside.
5) Add hot water into a bowl and place 1 bundle of mung bean noodles for 5 minutes. Then drain the water and set aside.
6) Into a big bowl, add the ground pork, chopped shrimp, chopped taro, shredded carrots, chopped shallots, chopped onions, and chopped garlic.
7) To season the pork and shrimp mixture, add 1 tsp chicken powder, 2 TB fish sauce, 2 TB sugar, 1 tsp salt, and 2 tsp black pepper.
8) To bind the pork and shrimp mixture marinade, add 1 egg and mix everything well.
9) Place into the refrigerator for a few hours or until the next day.
Flour Mixture
1) Add 1 tsp of flour to a small bowl.
2) Add 2 tsp of water and mix well.
3) Use this flour mixture to seal your egg roll wrapper.
Egg Rolls
1) Peel off a piece of the spring wrapper. Place it on a plate in front of you like a diamond.
2) Scoop out about 1 inch in width and 4 inches in length of the pork and shrimp mixture.
3) Place it in the middle bottom section of the wrapper in a horizontal direction.
4) Fold the wrapper over the meat filling one time. Then fold the left flap over to the middle and fold the right flap over to the middle. Make sure to squeeze it tight.
5) Fold and roll the wrapper until you get close to the end and leave a little bit of wrapper.
6) Dab a little bit of the flour mixture on your finger and spread it on the end of the wrapper. Seal the wrapper with the flour mixture.
7) Continue to do the same for all your egg rolls and place it on a plate.
Frying the egg rolls
1) Into a wok, add 3-4 cups of oil or enough to cover your egg rolls and turn on the heat to medium.
2) Dip a wooden chopstick into the wok, if it starts to sizzle then you can start adding the egg rolls into the wok.
3) Don’t overcrowd the wok, place 5-6 egg rolls into the wok and fry the egg rolls.
4) After 1-2 minutes, flip the egg rolls over to the other side.
5) Fry it until it’s golden brown on both sides and place it on a metal rack or a paper towel to absorb the extra oil.
6) Continue to fry the rest of your egg rolls.
7) Enjoy your egg rolls by rolling it in a lettuce wrap and dipping it in fish sauce.