Caprese Summer Rolls with Roasted Tomatoes

Caprese salad got wrapped in rice paper and honestly, that was a solid little decision.

You get roasted grape tomatoes, soft mozzarella, fresh basil, crisp romaine, and a glossy balsamic dip tucked into chewy rice paper.

It tastes like a chilled appetizer, but the roasted tomatoes make it taste deeper than a regular cold salad roll.

These are lovely for summer parties, bridal showers, meatless lunches, or any snack board that needs something fresh but not fussy.

If you are building a light lunch table, pair them with Quinoa Salad With Avocado and Lemon, Healthy Chicken Pasta Salad with Avocado & Tomato, or Edamame & Chicken Greek Salad.

How To Make Roasted Tomato Caprese Summer Rolls

1. Halve the grape tomatoes.

Cut the grape tomatoes in half so they roast quickly and get a little jammy in the oven.

Tiny tomatoes, big attitude.

2. Move the tomatoes into a bowl.

Scoop the halved tomatoes into a bowl.

Try to catch all the juices too, because that is flavor and we are not leaving it behind.

3. Season the tomatoes.

Add the olive oil, garlic powder, oregano, and salt to the tomatoes.

Stir until the tomatoes look glossy and coated.

4. Spread the tomatoes onto a sheet pan.

Pour the seasoned tomatoes onto a sheet pan and spread them into an even layer.

Give them a little space so they roast instead of steaming.

5. Roast the tomatoes.

Roast the tomatoes at 425°F for 14 to 16 minutes.

They should look wrinkled, darker, and a little sticky around the edges.

6. Reduce the balsamic vinegar.

Pour the balsamic vinegar into a small pan and let it simmer until it thickens slightly.

You want it glossy enough for dipping, but not so thick that it turns into candy in the bowl.

7. Tear the mozzarella.

Tear the mozzarella into small pieces so it fits inside the rice paper without making weird bulky spots.

Soft cheese plus roasted tomatoes is already doing half the work here.

8. Soak one rice paper wrapper.

Dip one rice paper wrapper into water for 5 seconds.

It should soften enough to bend, but still feel sturdy when it lands on the board.

9. Start the filling with basil and romaine.

Lay basil leaves onto the softened wrapper, then add a romaine leaf over the basil.

This keeps the green color pretty and gives the roll a little crunch.

10. Add mozzarella and roasted tomatoes.

Add pieces of mozzarella, then spoon the roasted tomatoes over the cheese.

Keep the filling in a neat line so the wrapper can close without a whole tomato escape attempt.

11. Fold and roll the wrapper.

Fold the bottom of the wrapper up over the filling, then tuck the sides in.

Roll it snugly, but be gentle because rice paper can tear if you start wrestling with it.

12. Finish the rolls and serve with balsamic.

Repeat with the remaining wrappers, basil, romaine, mozzarella, and roasted tomatoes.

Serve the rolls with the reduced balsamic for dipping while the wrapper still looks fresh and glossy.

Why The Roasted Tomatoes Matter

Roasting pulls some water out of the grape tomatoes, so the rolls taste sweet and savory without leaking everywhere.

That little oven time also makes the tomato flavor louder, which helps because rice paper and mozzarella are pretty mellow on their own.

Serve Them Like This

Serve the rolls cool or at room temperature with the reduced balsamic in a small dipping bowl.

They work well with fruit, salad, iced tea, lemonade, or a small sandwich spread if you are doing lunch outside.

If You Have Extra Ingredients

Extra roasted tomatoes can go onto toast, pasta, eggs, or a quick salad bowl.

Leftover basil and mozzarella are easy with sliced tomatoes, and the extra balsamic can go over almost anything savory that needs a little shine.

How To Store The Rolls

These rolls are best the day they are made because rice paper gets firmer in the fridge.

If you need to hold them for a short time, keep them in a single layer with space between each roll so they do not stick together.