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Crispy Caprese Eggrolls stuffed with mozzarella, tomato, and basil, fried until golden and finished with balsamic glaze. The ultimate appetizer twist on a classic salad.
These Caprese Eggrolls are what happens when a salad stops behaving itself and decides it wants to be deep-fried. We’ve got the holy trinity of Caprese, tomato, basil, mozzarella, wrapped in an eggroll wrapper and fried until golden, crunchy, and borderline irresponsible. Then we dip (dunk) them in a balsamic dip because we are nothing if not dramatic.
Are they traditional? Absolutely not.
Do they disappear in under 4 minutes at any gathering? Every single time.
I did take a little shortcut with these; I used canned petite diced tomatoes because I wasn’t really thrilled with the fresh ones I bought. They were just a little mealy for my taste, and that doesn’t fly with me. 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.
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 also used fresh mozzarella as opposed to regular – which definitely contributed to the taste.
Here’s your printable-
Caprese Egg Rolls
Ingredients
For the Eggrolls
- 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
For the Dipping Sauce
- 2 tbsp balsamic vinegar
- 1 tbsp canola oil
- 1 tsp honey
Instructions
Eggrolls
- 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.
Dipping Sauce
- Combine all ingredients in a small mixing bowl and whisk to blend.
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-
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This Post Has 9 Comments
Do these freeze well? Or would it be better to bake them?
I haven’t tried to freeze them, but I’m sure they would be fine! Bake them first and store them in freezer bags.
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.
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
What a great way to serve caprese salad! Can’t wait to try them. Thanks for sharing on Lovely Ladies Linky.
Balsamic dipping sauce!? Yum!
These sounds great and like a creative use of canned tomatoes!
I love anything and everything Caprese, and these egg rolls are so fun! What a clever recipe idea! 🙂 Pinned.
These sound absolutely delicious. Glad I stopped by from Wednedsday Whatsits.