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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.
The dipping sauce rounds them out so perfectly. I do have to say so myself.
I also used fresh mozzarella as opposed to regular – which definitely contributed to the taste.
- 1 14.5 oz can Hunt's petite diced tomatoes, drained and rinsed
- 12 oz fresh Mozzarella cheese, cut into strips or cubes
- Several fresh basil leaves, torn into pieces, about 1 oz. (you can get these in the fresh produce aisle)
- 12 oz package egg roll wrappers
- About 4-6 cups Canola oil for frying
- 2 tbsp balsamic vinegar
- 1 tbsp canola oil
- 1 tsp honey
- To make the egg rolls, you'll need a small bowl of water and a few paper towels that are slightly damp.
- Line an egg roll wrapper with water by dipping your fingers into the water bowl, then lining the outside edges of the wrapper. Turn the wrapper in front of you like a diamond.
- To the bottom edge of the diamond (closest to you) add about a tbsp of tomatoes, a few cubes of cheese and a few pieces of basil. You'll get the hang of it after a couple of them and know how much of each to use; it takes a little practice.
- Start by rolling up the corner end closest to you, and when you get to the middle fold in each side and keep rolling. The ends should all seal.
- Cover them with the damp paper towels until all your egg rolls are complete and ready to fry.
- Heat oil to about 375 in a large skillet.
- Fry a few at a time, turning in between, about 3-4 minutes, until brown and crispy.
- Serve with dipping sauce.
- [xyz-ihs snippet="Swoop"]
Did you know that Hunt’s uses a unique flashsteam peeling method? To find out more, go here. Also, here’s some more info on Hunt’s for you-
For some great recipes click here and here. Also, follow Hunt’s on Facebook –https://www.facebook.com/Hunts?ref=br_tf and on Twitter.
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!
JsAugust 20, 2014 at 11:40 AM
Do these freeze well? Or would it be better to bake them?
SheaAugust 20, 2014 at 11:47 AM
I haven’t tried to freeze them, but I’m sure they would be fine! Bake them first and store them in freezer bags.
Nichole CMay 28, 2014 at 9:06 PM
These look so so good! I love fresh mozzarella, as opposed to the pre-shredded, as well. Though then I sort of just want to eat chunks of cheese…whoops.
JessMay 28, 2014 at 2:39 PM
Oh my gosh these look so yummy! I love caprese dishes, but I never would have thought to make it into an eggroll. Amazing! #client
Linda WarrenMay 28, 2014 at 1:20 PM
What a great way to serve caprese salad! Can’t wait to try them. Thanks for sharing on Lovely Ladies Linky.
Erin @ The Spiffy CookieMay 28, 2014 at 9:59 AM
Balsamic dipping sauce!? Yum!
MelanieMay 28, 2014 at 9:57 AM
These sounds great and like a creative use of canned tomatoes!
Carrie @Frugal Foodie MamaMay 28, 2014 at 8:09 AM
I love anything and everything Caprese, and these egg rolls are so fun! What a clever recipe idea! 🙂 Pinned.
Wendy, A Day in the Life on the FarmMay 28, 2014 at 7:18 AM
These sound absolutely delicious. Glad I stopped by from Wednedsday Whatsits.