Mini Asian-Style Bites Platter

Thu, 5 December 2024

Vegetable Spring Rolls

Ingredients

1 packet mini spring roll sheets

2 handfuls of beansprouts

1 bok choy, finely chopped

1 tbsp coriander, chopped

1 tbsp sesame oil (plus extra for frying)

1 tbsp rice wine (preferably Shaoxing)

1 tbsp soy sauce

3 tsp potato starch mixed with 3 tbsp water (for sealing)

Salt

Instructions

1 Heat sesame oil in a frying pan over medium-high heat. Sauté beansprouts and bok choy until softened.

2 Add soy sauce, rice wine, and coriander. Cook for 1 minute. Drain any excess liquid and let the filling cool.

3 Place a spring roll wrapper on a clean surface. Add 1 heaped tablespoon of filling to one corner.

4 Fold the corner over the filling, roll halfway, then fold in the sides. Continue rolling to the end, sealing with potato starch mixture.

5 Heat oil to 180°C. Fry rolls in batches until golden brown. Drain on paper towels.

Sesame Prawn Toast

Ingredients

200 g prawns, peeled and cleaned

1 garlic clove, roughly chopped

1 tsp finely grated ginger

1 egg white

1 tsp light soy sauce

2 spring onions, finely chopped

3 slices white bread, crusts removed

Sesame oil, for brushing

1 egg, lightly beaten

100 g sesame seeds

Vegetable oil, for frying

Instructions

1 Blend prawns, garlic, ginger, egg white, soy sauce, and spring onions in a food processor until smooth.

2 Cut bread into triangles. Spread 1 tablespoon of the prawn mixture evenly on each piece.

3 Dip the filling side of the bread into sesame seeds, ensuring an even coating.

4 Heat oil to 160°C–170°C. Fry filling-side down until golden and crispy, then flip and fry the other side.

5 Drain on paper towels and serve with spicy mayo or sweet chili sauce.

Vietnamese Rice Rolls

Ingredients

7–14 sheets of rice paper (22 cm diameter)

50 g dried vermicelli noodles

7 soft lettuce leaves (e.g., butter lettuce)

14 fresh mint leaves

100 g bean sprouts

Instructions

1 Soak vermicelli noodles in warm water for 2 minutes or as per packet instructions. Drain.

2 Lay out a rice paper sheet. Submerge briefly in warm water until pliable.

3 Place a lettuce leaf on the paper. Add vermicelli, bean sprouts, and a mint leaf.

4 Fold the sides of the paper in, then roll tightly from the bottom to seal.

5 Repeat with remaining ingredients. Serve with a dipping sauce of your choice.