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Feta Spring Rolls with Salsa https://www.metro.ca/userfiles/image/recipes/rouleaux-printaniers-feta-4546.jpg PT20M PT15M PT1H20M
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
Feta Spring Rolls with Salsa

Feta Spring Rolls with Salsa

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  • Gluten-free
4
servings
0:20
Preparation
0:15
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    olive oil
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    1.42 L SELECTED VARIETIES


  • 1
    clove garlic, chopped
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    ORGANIC GARLIC

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    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 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
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  • freshly ground pepper, to taste
  • 4
    large rice paper wrappers (for spring rolls)
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  • 1/2 cup
    (125 mL)
    strips of carrots
  • 1/2 cup
    (125 mL)
    strips of cucumber
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    SELECTED VARIETIES


  • 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
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  • 2 tsp.
    (10 mL)
    chopped fresh oregano, or 2 ml (1/2 teaspoon) dried oregano
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1 pinch
    sugar
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  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

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.

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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