Beef and Oregano Cannelloni with Tomato Sauce

This is a light and health version of cannelloni using rice paper instead of pasta so it's gluten free too. This is a very popular recipe and I hope you enjoy it. 

Ingredients

250g lean beef mince
 20g (1/4 cup) fresh gluten-free breadcrumbs (made
​    from day-old gluten-free bread)
 1 egg
 2 tablespoons reduced-fat milk
 2 green shallots, ends trimmed, finely chopped
 1 tablespoon chopped fresh oregano
 1 small garlic clove, crushed
 2  1/2 tablespoons coarsely chopped fresh parsley
 Salt & freshly ground black pepper
 16 round (21.5cm-diameter) rice-paper sheets

Tomato sauce
 2 teaspoons extra virgin olive oil
 1 small brown onion, halved, finely chopped
 1 large garlic clove, chopped
 1 x 400g can diced tomatoes
 80ml (1/3 cup) water
 1 small fresh red chilli, deseeded, finely chopped (optional)
 1/2 teaspoon balsamic vinegar
 1/2 teaspoon white sugar

Method

1 To make the tomato sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until fragrant. Add the tomato, water, chilli, vinegar and sugar and bring to a simmer. Reduce heat to low and simmer, covered, stirring occasionally, for 20 minutes or until sauce thickens slightly.
2 Meanwhile, to make the cannelloni, combine the mince, breadcrumbs, egg, milk, green shallot, oregano, garlic and 1 tablespoon of the parsley in a large bowl. Season with salt and pepper.
3 Soak a rice-paper sheet in a large dish of warm water for 30 seconds or until soft and pliable (don't leave the rice-paper sheet in the water too long or it will become fragile and tear). Drain on paper towel and transfer to a clean work surface. Spoon 1 tablespoon of the beef mixture down the centre of the 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 the remaining rice-paper sheets and beef mixture.
4 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.
5 Spoon tomato sauce over the cannelloni. Sprinkle with the remaining parsley and serve immediately.