Asian Vegan Platter: Spring Rolls, Dumplings, and Tempura Vegetables

This vibrant and flavorful Asian Vegan Platter features fresh spring rolls, savory dumplings, and crispy tempura vegetables. Perfect for entertaining or a fun family dinner, this platter is packed with variety and textures.
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Ingredients Method Notes

Ingredients
  

  • For the Fresh Spring Rolls:
  • 8 rice paper wrappers
  • 1 cup cooked rice noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup shredded red cabbage
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • Soy sauce or hoisin sauce for dipping
  • For the Dumplings:
  • 1 cup finely chopped mushrooms
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 2 green onions finely sliced
  • 1 clove garlic minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Dumpling wrappers check vegan labels
  • Soy sauce or chili oil for dipping
  • For the Tempura Vegetables:
  • 1 cup broccoli florets
  • 1 cup sweet potato slices
  • 1 cup zucchini slices
  • 1 cup tempura batter see below
  • Oil for frying
  • For the Tempura Batter:
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon baking powder
  • 1 cup cold sparkling water

Method
 

  1. Prepare the Spring Rolls:
  2. Soak the rice paper wrappers in warm water for 10-15 seconds until pliable. Lay them on a flat surface.
  3. Layer rice noodles, carrots, cucumber, red cabbage, mint, and cilantro in the center of each wrapper.
  4. Fold in the sides and roll tightly. Serve with soy sauce or hoisin sauce for dipping.
  5. Make the Dumplings:
  6. Heat sesame oil in a pan over medium heat. Add mushrooms, cabbage, carrots, green onions, garlic, and soy sauce. Sauté until the vegetables are softened.
  7. Place a small spoonful of the filling in the center of each dumpling wrapper. Fold and seal the edges with water.
  8. Steam the dumplings in a bamboo or metal steamer for 8-10 minutes. Serve with soy sauce or chili oil.
  9. Prepare the Tempura Batter:
  10. In a bowl, whisk together the flour, cornstarch, baking powder, and cold sparkling water until smooth.
  11. Fry the Tempura Vegetables:
  12. Heat oil in a deep pan to 350°F (175°C). Dip the vegetables into the batter, allowing excess to drip off.
  13. Fry the vegetables in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
  14. Assemble the Platter:
  15. Arrange the spring rolls, dumplings, and tempura vegetables on a large serving platter.
  16. Add small bowls of dipping sauces (soy sauce, chili oil, hoisin sauce) for variety.

Notes

Tips and Variations:
Add tofu strips to the spring rolls for extra protein.
Use different vegetables like asparagus, bell peppers, or mushrooms for the tempura.
Try a spicy peanut sauce as an additional dip for the spring rolls.
Dumplings can also be pan-fried for a crispy base.
Closing Thoughts:
This Asian Vegan Platter is a delightful combination of flavors and textures. With fresh, savory, and crispy elements, it’s a versatile and impressive dish that everyone will love. Enjoy exploring the variety of tastes with every bite!