These rolls are summer showing off. Roasted tomatoes, mozzarella, and basil get wrapped up because apparently salad needed drama.

I made a batch for a patio lunch, and they vanished before the drinks arrived. Subtlety was not invited.

The balsamic dip seals the deal. Fresh, creamy, tangy, and far easier than they look—our favorite kind of deception.

Roasted Tomato Caprese Summer Rolls

Sweet roasted tomatoes, creamy mozzarella, fresh basil, and crisp romaine get bundled inside tender rice paper and served with a tangy balsamic reduction. It is basically Caprese salad wearing its summer outfit—and somehow making regular salad look underdressed.

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Prep Time 20

Cook Time 16

Course Appetizer

Servings rolls

EQUIPMENT (PAID LINKS)

Ingredients

1 pint grape tomatoes halved
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
½ cup balsamic vinegar
8 ounces fresh mozzarella cheese torn into bite-size pieces
8 rice paper wrappers
Warm water as needed for soaking
8 large basil leaves
1 cup shredded romaine lettuce

Instructions

Preheat Oven: Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Cut Tomatoes: Slice the grape tomatoes in half lengthwise and place them in a large mixing bowl.
Season Tomatoes: Add the olive oil, garlic powder, dried oregano, and salt. Toss gently until the tomatoes are evenly coated.
Arrange Tomatoes: Spread the seasoned tomatoes cut-side up in a single layer on the prepared baking sheet.
Roast Tomatoes: Roast the tomatoes for 14 to 16 minutes, until softened, lightly browned, and beginning to release their juices.
Reduce Balsamic: While the tomatoes roast, pour the balsamic vinegar into a small saucepan. Bring it to a gentle simmer over medium heat, then reduce the heat to medium-low and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened and reduced by about half. Remove it from the heat and let it cool.
Cool Tomatoes: Remove the tomatoes from the oven and let them cool for about 5 minutes. This keeps the hot filling from weakening the rice paper wrappers.
Prepare Mozzarella: Tear the fresh mozzarella into small, bite-size pieces. Divide the mozzarella, roasted tomatoes, basil, and romaine into eight equal portions.
Soften Rice Paper: Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds, or until it begins to soften. Place it flat on a clean work surface and allow it to soften for a few more seconds.
Layer Fillings: Place one basil leaf near the lower third of the wrapper. Top it with one portion each of shredded romaine, mozzarella, and roasted tomatoes, keeping the filling in a compact row.
Fold Wrapper: Fold the lower edge of the rice paper over the filling. Fold both sides inward to help contain the ingredients.
Roll Summer Roll: Continue rolling the wrapper tightly but gently until the filling is fully enclosed. Repeat with the remaining wrappers and fillings.
Serve Rolls: Serve the summer rolls immediately with the cooled balsamic reduction on the side for dipping.

Video Recipe

Roasted Tomato Caprese Summer Rolls: Tiny Wrappers, Big Main-Character Energy

These look fancy, but the kitchen drama is mostly optional. A few smart shortcuts keep the rice paper from turning into edible cling wrap.

Let the Tomatoes Cool

Warm tomatoes are fine. Steaming-hot tomatoes are tiny wrecking balls for delicate wrappers. I learned this after creating several very stylish Caprese piles instead of rolls. Give them a few minutes to cool before assembling.

Do Not Over-Soak the Rice Paper

Dip each wrapper briefly, then let it soften on the counter. It may still feel firm when you remove it from the water, but it keeps relaxing. If it feels perfectly soft in the bowl, you have probably gone too far.

Keep the Filling Modest

Rice paper rewards restraint, which is rude but true. Use a small amount of each filling so the rolls close without splitting. Overstuffing feels generous right up until mozzarella escapes through the side.

Swap the Cheese

Fresh mozzarella is classic, but small mozzarella pearls save chopping and tearing time. Burrata tastes amazing but is messier, while crumbled feta gives the rolls a sharper, saltier bite. Use the cheese already in your fridge before buying something precious for lunch.

Change Up the Greens

Romaine adds crunch, but baby spinach, arugula, or thinly sliced butter lettuce work well too. Arugula brings a peppery kick if the rolls need more personality. Just avoid watery greens unless you enjoy wrappers with trust issues.

Take the Lazy Tomato Route

Short on time? Use halved cherry tomatoes without roasting them, or grab oil-packed sun-dried tomatoes and blot them well. The flavor changes, but dinner still happens. Not every tomato needs a spa day in the oven.

Make the Balsamic Easier

Store-bought balsamic glaze is the ultimate shortcut and requires exactly zero saucepan babysitting. Regular pesto also makes a great dip, especially if balsamic is not your thing. A good shortcut is still cooking; it just has better boundaries.

Roll on a Damp Surface

A slightly damp cutting board helps prevent the wrappers from sticking while you roll. Keep a clean towel nearby for your hands, because wet fingers make everything slippery. Rice paper can sense panic, so work calmly and pretend you are in control.

Store Them Carefully

These rolls are best eaten fresh, but leftovers can be refrigerated for up to one day. Place them in a single layer, cover them with a barely damp paper towel, and keep them from touching. Stacking them is basically asking them to become one giant roll.

Prep Ahead Without Regret

Roast the tomatoes, tear the cheese, shred the lettuce, and make the balsamic reduction ahead of time. Store everything separately, then soften and fill the wrappers just before serving. Assembled summer rolls do not improve with age, unlike leftovers that actually know how to behave.

Ultimate Fresh and Flavor-Packed Roasted Tomato Caprese Summer Rolls