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  • Colorful heirloom tomatoes, sliced into half-moons
  • Burrata cheese
  • Rice noodles, cooked, at room temperature
  • Basil
  • 8 1/2″ rice paper (spring roll) wrappers
  • Salt to taste
  • Olive oil & balsamic vinegar as dip


  1. Fill a pie plate with cold water. Dip a rice paper wrapper in the water until it becomes slightly pliable then spread it flat between two clean damp towels. Lift off the top towel then assemble the roll.
  2. Place three tomato slices about an inch from the bottom of the wrapper. Top with noodles, burrata, chiffonade of basil, season with salt.
  3. Roll the bottom of the rice paper over the tomato mix as tight as possible to complete one turn, then fold in the sides.
  4. Place three more tomato slices and petite basil leaves on the rice paper then finish rolling into a tight package.
  5. Place the bright green side of small basil leaves facing out, that makes a very pretty presentation when the roll is completed.
  6. Cover with a damp towel until ready to serve, but don’t let them touch or they’ll stick together. Serve with fruity olive oil and aged balsamic vinegar as a dip.

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