Recipe #4373

Bocconcini Spring Rolls

Preparation: 12 min
Marinating/Waiting: 30 min
Cooking: 15 min
Total: 57 min
4
servings
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Recipe ingredients

  • 1 cup (250 mL) Canadian Bocconcini, cut into strips
  • 1 Tbsp. (15 mL) olive oil
  • 1 clove garlic, chopped
  • 2 tsp. (10 mL) fresh oregano, chopped, or ½ tsp. (2 mL) dried oregano
  • 1 Tbsp. (15 mL) lemon juice
  • Ground pepper to taste
  • 4 large rice sheets
  • 1/2 cup (125 mL) carrots, julienned
  • 1/2 cup (125 mL) cucumber, julienned
  • 1/2 cup (125 mL) yellow or red pepper, julienned
  • 1/4 cup (60 mL) red onion, thinly sliced
  • Tomato Salsa with Garlic and Oregano
  • 2 tomatoes, diced
  • 1 clove garlic, chopped
  • 2 tsp. (10 mL) fresh oregano, chopped, or 1/2 tsp. (2 mL) dried oregano
  • 1 Tbsp. (15 mL) lemon juice
  • 1 pinch of sugar
  • Salt and ground pepper to taste

Preparation

In a bowl, combine olive oil, garlic, oregano and lemon juice. Add Bocconcini. Pepper generously. Let marinate in the refrigerator at least 30 minutes. Drain excess marinade before using Bocconcini.

Soak rice sheets in warm water until soft (about 10 to 12 seconds). Lay on a clean cloth. Place Bocconcini strips and julienned vegetables on bottom third of each sheet. Make a cylinder with filling, leaving an inch (2 to 2.5 cm) at each end.

Fold ends of rice sheets (unfilled portions) over filling and roll tightly so that filling is completely enclosed in rice sheets. Let stand about 15 minutes before serving with tomato salsa with garlic and oregano.

Salsa: Blend all ingredients and season generously. Prepare salsa at least 30 minutes before serving.

Suggestion

Try this recipe with Canadian Mozzarella, Feta, Gouda, Havarti, Emmental or Blue cheese.

The spring rolls can be prepared a few hours in advance and kept in the refrigerator, but they are at their best at room temperature. The salsa will keep for 3 to 4 days in the refrigerator.


* We recommend Selection and Irresistibles products.

Selection

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