Caprese roll's W/ pesto:

Spring Rolls:

1 package wonton wrappers
2 cups packed baby spinach leaves
1 8 oz. ball of fresh mozzarella
16 large sun dried tomato halves
1 small red onion
EVOO



Pesto:

2 cups packed basil
1 large garlic clove, smashed
1/4 cup walnuts
1/4 cup romano cheese
salt and pepper
1/4 cup EVOO



Slice tomatoes, onion and mozzarella into 32 matchsticks each.
Fill a small dish with water.Line a baking sheet with parchment.
Lay a wonton wrapper on a cutting board, place in 4-5 spinach leaves, 2 pieces of mozzarella, 2 pieces of tomato and 2 pieces of onion.


Roll up, fold in the sides, brush the tip with water, roll onto tip and press intoa log.Place on the baking sheet.Roll 16 total.


Refrigerate until ready to bake. 450 degrees.Brush spring rolls w/ EVOO.
Bake for 10-15 minutes, until crisp and browned on the edges.


To make pesto, add all ingredients (except water) to a blender.
Pulse until pesto is in small pieces.
Turn blender on and puree until it reaches sauce consistency, adding a splash of water or more olive oil to help reach desired viscosity.
Serve with spring rolls.