Feta Spring Rolls

Prep. Time: 30 minutes
Refrigeration Time: 30 minutes
Yield: 4 Servings




Ingredients:

1 cup (250 mL) Canadian Feta, cut in strips
1 tbsp (15 mL) olive oil
1 clove of garlic, chopped
2 tsp (10 mL) fresh oregano, chopped or 1/2 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 of 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





Directions:

In a bowl, coat the Feta with the olive oil, garlic, oregano and lemon juice. Pepper to taste. Let marinate in the refrigerator for at least 30 minutes. Drain the surplus marinade before using the Feta.

Soak the rice sheets in tepid water until tender, about 10 to 12 seconds. Lay on a clean cloth. Place the Feta strips and julienned vegetables over the bottom third of each sheet. Make a cylinder with the filling, leaving an inch (2 to 2,5 cm) at each end.

Fold the two ends (unfilled portions) of the rice sheets over the filling and roll up tightly so that the filling is completely enclosed in the rice sheets. Let stand for about 15 minutes before serving with the Tomato Salsa with Garlic and Oregano.

Tomato Salsa with Garlic and Oregano:
Blend all the ingredients and season generously. Prepare the salsa at least 30 minutes before serving.




Recipe Tips:

-Try it with a different Canadian cheese : Bocconcini, Mozzarella, Gouda, Havarti, Emmental, Blue, etc.


-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 keeps for 3 to 4 days in the refrigerator.