Caprese Summer Rolls

The classic caprese salad with tomato, basil, and mozzarella, served in a rice paper summer roll with rice vermicelli and buttery garlic breadcrumbs

Prep Time20

Cook Time5

Tomato resting30

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American, Italian, Vietnamese

Keyword: Mash-Up, Salad, stuffed

Servings: rolls

Calories: 497kcal

Ingredients

dip

1/2 cup mayo
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 clove garlic grated
1 tablespoon Worcestershire
1 teaspoon cracked black pepper
1 teaspoon dried oregano
1/2 teaspoon red chili flakes
pinch of salt to taste
1 teaspoon honey

Rolls

6 summertime heirloom tomatoes
30 fresh basil leaves
8 ounces fresh mozzarella balls sliced thin
4 ounces rice vermicelli
6 sheets rice paper summer roll wrappers

Breadcrumb topping

1/2 cup panko breadcrumbs
2 tablespoons butter
2 cloves garlic grated
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes

Instructions

Make the dip by mixing all the dip ingredients in a bowl. Cover and set aside until ready to use.
Slice the tomatoes very thing, first slicing off the bottom, then slicing until you start to get to the fibrous parts of the core. Continue to slice, cutting out the core parts of each slice.
Season the tomatoes with salt on both sides of each slice. Season them a pinch more than you think you should. Well salted tomatoes make or break this dish for a few different reasons.
Let the tomatoes rest on a rack or paper towels for 30 minutes to an hour. Flip them as needed, you want the salt to draw out the excess moisture in the tomatoes. Pat them dry before using.
While the tomatoes are resting, Bring a salted pot of water to a boil. Remove from heat and add in the vermicelli noodles. Allow to soak for 10 to 15 minutes, or as the package instructs. Remove from the water and rinse with cold water. Drain fully.
Set up your station with all the ingredients ready to go, including a wide shallow bowl of cold water.
Dip a summer roll wrapper into the water and remove quickly. Lay it flat on the surface and add the basil first. Then add 3 to 5 slices of tomato, depending on how thick and wide they are. In general, start with less than you think rather than overstuffing.
Top with a few slices of mozzarella, and some rice noodles.
Start with an end of the wrapper and fold it over the food. Make sure you squeeze everything tight! Fold the edges in, and roll the wrapper up like a burrito.
Repeat with the remaining ingredients.
Add the breadcrumbs to a small frying pan with the butter. Cook on medium high heat to melt the butter and toast the breadcrumbs, tossing and stirring often. When the breadcrumbs are ready, remove from heat. Toss in the garlic, and stir to combine making sure the garlic paste gets evenly distributed. Let cool for 3 minutes, then stir in the oregano and chili flakes.
Cut the rolls in half and place them on a platter cut side up. sprinkle the breadcrumbs over the rolls. Serve with the sauce, and more breadcrumbs on the side.

Nutrition