Super fresh and bright, these rolls taste just like summer! Starring fresh tomatoes and basil, creamy chunks of mozzarella, and a knockout basalmic reduction, it’s your favorite summer salad in a grab-and-go form.
Roasting the tomatoes ramps up their sweet tanginess; make a double batch and toss into your favorite pasta salad.
If you’ve never worked with rice paper wrappers before, here are a few tricks: 1. Soak the wrappers very briefly. 2. Start with a slightly damp work surface. 3. Don’t worry if a roll rips; simply double up the wrapper. (Star Anise is one of our favorite brands.)
How to Make It
Preheat oven to 425°F. Combine tomatoes and oil on a baking sheet lined with parchment paper; toss to coat. Sprinkle with garlic powder, oregano, and salt. Roast in until lightly caramelized, 14 to 16 minutes. Cool to room temperature, about 5 minutes.
Meanwhile, bring vinegar to a boil in a small saucepan over medium-high; reduce to medium-low, and simmer until reduced by half, about 5 minutes. Remove from heat; set aside.
Fill a 9-inch pie dish with warm water. Dip 1 wrapper in warm water; let soak 5 seconds. Lay flat on a clean work surface, place a large basil leaf on one end so that half of the basil leaf is hanging out of wrapper. Leaving a 1-inch border, fill center of wrapper with a row of shredded lettuce. Top with a row of 3 to 4 cheese pieces, 3 to 4 tomato halves, and more basil. Fold end of wrapper (opposite large basil) leaf over, and tightly roll into a cylinder so basil leaf end is open, and other end is sealed tightly. Transfer to a clean baking sheet. Repeat with remaining wrappers, basil, lettuce, cheese, and tomatoes. Store in refrigerator covered with a damp towel until ready to eat. Serve with balsamic reduction on the side
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CookL: CG
