Caprese Summer Rolls with Roasted Tomatoes
Roasted Tomato Caprese Summer Rolls wrap roasted grape tomatoes, mozzarella, basil, romaine, and reduced balsamic into soft rice paper for a fresh appetizer or light lunch.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 6 rolls
- Category: Appetizer
- Method: Baking, No Cook Assembly
- Cuisine: Italian Inspired
- Diet: Egg Free, Nut Free, Vegetarian
Ingredients
- 1 pint grape tomatoes, halved
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/2 cup balsamic vinegar
- 6 rice paper wrappers
- 6 large romaine lettuce leaves
- 12 fresh basil leaves
- 6 oz mozzarella cheese, torn into small pieces
Instructions
1. Preheat the oven to 425 degrees F.
2. Halve the grape tomatoes and place them in a bowl.
3. Add olive oil, garlic powder, oregano, and salt, then stir to coat.
4. Spread the tomatoes on a sheet pan.
5. Roast for 14 to 16 minutes, until softened and slightly wrinkled.
6. Pour balsamic vinegar into a small pan and simmer until slightly thickened.
7. Tear the mozzarella into small pieces.
8. Dip one rice paper wrapper in water for 5 seconds.
9. Lay the wrapper on a board.
10. Add basil leaves, romaine, mozzarella, and roasted tomatoes.
11. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll snugly.
12. Repeat with the remaining wrappers and filling.
13. Serve with the reduced balsamic for dipping.
Notes
- Cool the roasted tomatoes before rolling so the rice paper stays firm.
- Do not soak the rice paper too long or it can tear.
- Keep the filling in a neat line so the roll closes cleanly.
- Serve the rolls the day they are made for the best texture.
NUTRITION INFORMATION (per serving):
- Calories: 112
- Saturated Fat: 3 g
- Total Carbohydrates: 10 g
- Protein: 5 g