ITALIAN SPRING ROLLS

Ingredients

• 1 tbsp all-purpose flour
• 2 tbsp water
• 16 won ton wrappers
• 3/4 cup julienned bocconcini
• 1/3 cup julienned Calabrese salami
• 3 tbsp freshly grated Parmesan cheese
• 3 tbsp chopped fresh basil
• 2 tbsp thinly sliced green onion
• 1 cup canola oil*
• Marinara Dipping Sauce*

Directions

1. Whisk together flour and water until smooth; set aside.
2. Lay 1 won ton wrapper down flat on a clean surface with one corner pointing toward you. Place some bocconcini, salami, Parmesan cheese, basil and green onion across the centre of won ton wrapper. Brush exposed won ton wrapper with flour mixture. Fold sides in toward centre. Bring bottom corner up over filling and sides; tuck its point under filling. Roll up to enclose filling. Place, seam side down, on a tray.
3. Repeat procedure with remaining won ton wrappers, bocconcini, salami, Parmesan cheese, basil, green onion and flour mixture.
4. Heat 1 cup oil in a large deep frypan over medium-high heat. Working in batches, carefully place rolls in oil and fry until golden brown, about 1 minute per side.
5. Remove rolls with a slotted spoon and drain rolls on paper towels.
6. Serve with Marinara Dipping Sauce.

Ingredients

• ​2 tbsp extra-virgin olive oil
• 1 cup chopped onion
• 3 cloves garlic, finely chopped
• 1 tsp red pepper flakes
• 1/4 cup dry white wine
• 1 can (28 oz/796 mL) whole tomatoes
• 1/2 tsp salt
• 1 bay leaf*

Yield: Makes about 2 1/3 cup.

Directions

1. ​1. Heat oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute.
2. Add wine and cook, stirring, until wine is almost evaporated. Add tomatoes, salt and bay leaf; stir to combine. Bring to a boil.
3. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Remove from heat; remove and discard bay leaf.
4. Using a hand blender, purée mixture until smooth. May be frozen.