Barley Mango Sweet Pepper Spring Rolls

June24

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At “Life is Good” our summer beach house, weekends are lovely and brimming with family. I love to make suppers from scratch and serve up some special treats of things that the kids might not have the time or the budget to make on their own. With the price of protein as high as it is right now, I love getting wind of a nutritious meal that stretches an item like shrimp into a full meal deal.

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Recently, the team at Go Barley sent me this recipe for Barley, Mango and Sweet pepper Spring Rolls with Dipping Sauce including delectable Shrimp. Having cooked often from their award-winning cookbook, I knew that the recipe would be packed with flavour, healthy & simple ingredients and affordable barley!

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I prepared the pearl barley earlier in the day, while I was taking care of the dishes from brunch. This way, we were able to spend the afternoon on the beach with the Wee One, arriving home just in time for me to swing into action.

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I got everything prepped in order to start making the rolls and was able to coax our 2 year old grandbaby to snack on the red pepper and mango to hold her over until supper time. The rolls were fun to put together and I even had a volunteer of our son-in-law to help me out. We have to be particularly resourceful when we are up at the lake because there are a couple of country stores but not one with a full complement of items. Therefore, when I ran out of large rice papers and had to resort to smaller ones, the process got a little bit more time consuming.

When another contingent of family arrived just in time for supper, everything was ready to go for a casual dinner. We knew that there would be snacks around the bonfire later that evening, so we were all content with the lighter fare.

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Barley Mango Sweet Pepper Spring Rolls
Author: 
Recipe type: Main
Prep time: 
Total time: 
Serves: 10 rolls
 
Hint: I purchased round plastic screens from an Asian grocery many years ago to make working with rice paper a breeze. I use them often and strongly recommend them.
Ingredients
  • Dipping Sauce:
  • ⅓ c fresh lime juice
  • 2 T liquid honey
  • 2 T fish sauce
  • 2 t rice vinegar
  • 2 t finely minced ginger root
  • pinch red pepper flakes
  • Spring Rolls:
  • 2 T peanut butter or almond butter
  • 1½ c cooked pearl or pot barley
  • ⅓ c chopped fresh cilantro or parsley
  • 10 large rice paper wrappers
  • 1 small sweet red pepper, cut into strips
  • 10 large cooked shrimp, peeled and cut into half lengthwise (mine were smaller so I kept them whole)
  • 1 small mango, cut into thin strips
  • 2 c shredded cabbage or pre-cut cole slaw
Instructions
  1. To make dipping sauce:
  2. In a small saucepan, combine lime juice, honey, fish sauce, vinegar, ginger root, garlic and red pepper flakes.
  3. Heat gently, stirring, just until honey melts.
  4. Set aside.
  5. To make spring rolls:
  6. In a small bowl gradually add 1 to 2 T dipping sauce to peanut butter, whisking until blended, smooth and the consistency of a thick sauce.
  7. Stir peanut butter mixture and cilantro into barley.
  8. Set aside.
  9. Fill a pie plate with or shallow plate with warm water.
  10. Place a rice paper in water and soak for 5 seconds.
  11. Remove and place on work surface until soft and pliable, about 30 seconds.
  12. Across lower third of rice paper, layer approx. 1/10th of the red pepper and the barley mixture, a couple of shrimp pieces and 1/10th the mango and cabbage leaving 1 inch border at each end.
  13. Fold bottom of rice paper over filling, then fold sides towards the centre.
  14. Roll up into a cylinder (mine were more like "packets")
  15. Repeat soaking, filling and rolling with remaining rice paper and ingredients.
  16. To serve, cut each roll diagonally in half.
  17. Serve with Dipping Sauce.

I made a double batch. There were enough rolls for six of us that evening. I served them again as an appetizer previous to our Father’s Day dinner Sunday evening and then D took the remainder to work for lunch. In the mean time I mixed up extra pre-cooked barley, more of the peanut butter sauce, added cilantro and fresh mini cucumbers and enjoyed a tasty barley salad for my mid-day meal.

Kath’s quote: “The keynote to happiness within the four walls that make any home is plain, wholesome, well cooked food, attractively served.”-
Louis P. De Gouy

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Live simply, laugh often, love deeply.

 

 

 

 

 

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