To make rolls, in a bowl, stir together olive oil, garlic, oregano and lemon juice. Add cheese; pepper generously. Marinate in refrigerator for at least 30 minutes. Remove cheese from marinade and drain. To soften rice wrappers, dip each one in hot water to for 10 to 12 seconds. Lay on a clean tea towel. Place cheese and vegetables in bottom third of each wrapper, shaping into a roll about 2.5 cm (1 inch) from edges. Fold in sides then roll firmly to seal in filling. Let stand about 15 minutes before serving with sauce. To make salsa, stir together all ingredients. Prepare at least 30 minutes ahead.

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1 Tbsp. (15 mL) olive oil 1 clove garlic, chopped 2 tsp. (10 mL) chopped fresh oregano, or 2 ml (1/2 teaspoon) dried oregano 1 Tbsp. (15 mL) lemon juice 1 cup (250 mL) strips of canadian feta freshly ground pepper, to taste 4 large rice paper wrappers (for spring rolls) 1/2 cup (125 mL) strips of carrots 1/2 cup (125 mL) strips of cucumber 1/2 cup (125 mL) strips of yellow or red pepper 1/4 cup (60 mL) thinly sliced, red onion salsa: 2 tomatoes, diced 1 clove garlic, chopped 2 tsp. (10 mL) chopped fresh oregano, or 2 ml (1/2 teaspoon) dried oregano 1 Tbsp. (15 mL) lemon juice 1 pinch sugar Salt and freshly ground pepper to taste