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1
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 minutes, or until the water is absorbed and barley is tender.
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2
In a skillet saute the cabbage in the oil with the vinegar and salt to taste over moderately high heat for 4 to 5 minutes, or until it is wilted.
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3
In a bowl toss together the barley, the cabbage mixture, the carrot, the scallions, the zest, and salt and pepper to taste and let the filling cool.
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4
The filling may be made 1 day in advance and kept covered and chilled.
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5
On a work surface arrange 1 spring-roll wrapper with a corner facing you and keep the remaining wrappers covered with plastic wrap.
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6
Spread about 1/2 cup 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.
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7
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.
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8
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.
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9
In a deep skillet or deep fryer heat 1 inch of the oil to 375F.
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10
on a deep-fat thermometer and in it fry the spring rolls in 2 batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with tongs to paper towels to drain.
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11
The spring rolls may be made 2 days in advance, cooled completely, wrapped in plastic wrap, and chilled.
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12
Reheat the rolls on a rack set in a jelly-roll pan in a preheated 450F.
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13
oven, turning them once, for 10 to 15 minutes, or until they are crisp.
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14
Cut each spring roll on the diagonal into 3 pieces.
