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Bocconcini Spring Rolls https://www.metro.ca/userfiles/image/recipes/rouleaux-printemps-bocconcini-4373.jpg PT12M PT15M PT57M
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.
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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 1/2 teaspoon (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 1 clove garlic, chopped 2 tsp. (10 mL) fresh oregano, chopped, or 1/2 teaspoon (2 ml) dried oregano 1 Tbsp. (15 mL) lemon juice 1 pinch sugar salt and ground pepper to taste
Bocconcini Spring Rolls

Bocconcini Spring Rolls

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:12
Preparation
0:15
COOKING
0:57
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    canadian bocconcini, cut into strips
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    clove garlic, chopped
  • 2 tsp.
    (10 mL)
    fresh oregano, chopped, or 1/2 teaspoon (2 ml) dried oregano
  • 1 Tbsp.
    (15 mL)
    lemon juice
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  • ground pepper to taste
  • 4
    large rice sheets
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  • 1/2 cup
    (125 mL)
    carrots, julienned
  • 1/2 cup
    (125 mL)
    cucumber, julienned
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  • 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
  • 1
    clove garlic, chopped
  • 2 tsp.
    (10 mL)
    fresh oregano, chopped, or 1/2 teaspoon (2 ml) dried oregano
  • 1 Tbsp.
    (15 mL)
    lemon juice
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  • 1
    pinch sugar

  • salt and ground pepper to taste
Imprimer ma sélection

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.

Source : Dairy Farmers of Canada

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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