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Want a great new tomato summer recipe? Of course you do. I’ve teamed up with Hunt’s to bring you these beautiful, crazy good egg rolls.
We got a Wal-Mart in Helena! YAY!
Not to say that we’re the tiniest little town in the world, but Helena is small and has been growing for several years to the point that driving out on a week (especially school) day is a nightmare because apparently the main road accesses weren’t given enough thought while planning to accommodate the growth. For example, if I want to be somewhere at 8 am that is usually 25 or 30 minutes away I need to leave by 6:15. Stinks, but I’m sure it could be worse.
This is our Wal-Mart market that I’m so grateful for. They’re open 24 hours a day, which is just fantastic. I mean, who knows when I might get the urge to run out and buy some jalapenos.
Right here on this aisle is where I bought my Hunt’s Petite Diced Tomatoes for today’s recipe.
I’ve realized that I have a bit of an obsession with canned petite diced tomatoes. They are so versatile and at any given moment I can throw together a salsa, soup, appetizer, etc. They are the perfect little canned good to have on hand at all times.
My eggrolls are a bit untraditional, but absolutely fabulous. It’s a caprese salad rolled up into an eggroll and fried. Yes, I fried them. Don’t judge. Next week I’ll be baking something, so don’t make me feel bad. These are incredible and you need to make them.
I also made a dipping sauce with balsamic vinegar, a little canola oil and honey.
This was one of those things that just literally dawned on me out of nowhere to try. And it worked beautifully.
They’re also hosting a Twitter party on Friday, May 30th from 12-1 ET with the hashtag #DinnerDone (RSVP link to come) and they would love for you to join if you’re available.
Tweet this recipe using the hashtags #DinnerDone #CollectiveBias!