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1
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.
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2
Add the garlic and cook for 30 seconds, until fragrant.
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3
Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
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4
Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
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5
Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
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6
Season with salt and pepper.
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7
Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
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8
Drain on paper towel and transfer to clean work surface.
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9
Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
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10
Fold in ends and roll up firmly to enclose filling.
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11
Place cannelloni seam-side down in a large bamboo steamer basket.
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12
Repeat with remaining mixture.
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13
Bring a large saucepan of water to the boil over high heat.
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14
Cover steamer basket and place over the pan.
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15
Steam cannelloni for 5 minutes or until cooked through.
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16
Use tongs to transfer the cannelloni to serving plates.
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17
Spoon over the sauce, sprinkle with remaining parsley and serve immediately.
