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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.
Print Recipe

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

Instructions
 

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