Ingredients:
250 g lean ground beef ( beef mince)
20 g gluten free fresh breadcrumbs ( made from day-old gluten-free bread)
1 eggs
2 tablespoons reduced-fat milk
2 green onions, ends trimmed and finely chopped
1 tablespoon fresh oregano
1 garlic cloves, crushed
2 1/2 tablespoons coarsely chopped parsley
salt & fresh ground pepper
16 sheets round rice paper ( 21.5cm-diam)
2 teaspoons extra virgin olive oil
1 small yellow onions, halved, finely chopped
1 garlic cloves, chopped
1 (400 g) cans diced tomatoes
80 ml water
1 small fresh chili peppers, deseeded finely chopped
1/2 teaspoon balsamic vinegar
1/2 teaspoon white sugar
Directions:
To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
Add the garlic and cook for 30 seconds, until fragrant.
Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
Season with salt and pepper.
Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
Drain on paper towel and transfer to clean work surface.
Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
Fold in ends and roll up firmly to enclose filling.
Place cannelloni seam-side down in a large bamboo steamer basket.
Repeat with remaining mixture.
Bring a large saucepan of water to the boil over high heat.
Cover steamer basket and place over the pan.
Steam cannelloni for 5 minutes or until cooked through.
Use tongs to transfer the cannelloni to serving plates.
Spoon over the sauce, sprinkle with remaining parsley and serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.