ITALIAN SPRING ROLLS

1 tbsp (15 mL) all-purpose flour 2 tbsp (30 mL) water

16 won ton wrappers

3/4 cup (180 mL) julienned

bocconcini

1/3 cup (80 mL) julienned

Calabrese salami

3 tbsp (45 mL) freshly grated

Parmesan cheese

3 tbsp (45 mL) chopped basil 2 tbsp (30 mL) thinly sliced

green onion

1 cup (250 mL) canola oil

Marinara Dipping Sauce Whisk together flour and water until smooth; set aside.

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. Repeat procedure with remaining won ton wrappers, bocconcini, salami, Parmesan cheese, basil, green onion and flour mixture. Heat 1 cup oil in a large deep frying pan over medium-high heat. Working in batches, carefully place rolls in oil and fry until golden brown, about 1 minute per side. Remove rolls with a slotted spoon and drain rolls on paper towels. Serve with Marinara Dipping Sauce.