Spinach, Mozzarella, Tomato Summer Rolls

Total time: 15 minutes


  • 4 sheets rice paper
  • 8 - 12 spinach leaves, depending on size
  • 8 - 12 basil leaves, depending on size
  • 1/3 ball fresh mozzarella, cut into slices, then the slices into strips
  • 4 large cherry tomatoes, cut into 4 slices each
  • Pesto Dipping Sauce:
  • 2 tbs Pesto Rosso
  • 4 tbs Greek yogurt


  • Have all of the vegetables sliced and ready.
  • Put water on a dinner plate or pie plate deep enough to cover a sheet of rice paper.
  • Put 1 sheet of rice paper in the water. Soak it until it is almost pliable - there should be instructions on the package.Pay close attention to it. When it just starts to become pliable, remove from water and drain well.
  • Place on another plate, lay out 2 - 3 spinach leaves and  2 - 3 basil leaves
  • Put the tomato slices in a row and add strips of mozzarella
  • Roll up, tucking in the sides as you roll
  • Repeat with the rest of the ingredients.
  • Mix Pesto Rosso and Yogurt.
  • To serve: put two rolls on each plate, cut in half or thirds.
  • Add a dollop of sauce and serve.