Sampler Platter Recipe

Prepare filling

In a bowl, combine softened cream cheese, finely chopped scallions, soy sauce, and sesame oil. Mix until smooth and evenly combined.

Assemble wontons

Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into center. Brush edges with a little water. Fold wrapper into a triangle, pressing out air and sealing edges. Optionally fold corners toward center to create a parcel. Repeat with remaining wrappers and filling.

Fry wontons

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry wontons in batches for 1.5–2.5 minutes, turning, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing other batches.

Cook filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add shredded cabbage and carrot; stir-fry 2–3 minutes until slightly softened. Add bean sprouts, soy sauce, and continue stirring 1–2 minutes. If mixture seems loose, add the cornstarch slurry and cook 30 seconds to bind. Remove from heat and let cool slightly.

Assemble rolls

Lay a spring roll wrapper on a clean surface with one corner pointing toward you. Place about 3 tablespoons of filling near the corner. Fold the corner over the filling, fold in the two side corners, then roll up tightly to the opposite corner. Moisten the final edge with water to seal. Repeat for remaining wrappers and filling.

Fry rolls

Heat 2 tablespoons vegetable oil in a skillet (or use a deep fryer to 350°F / 175°C). Fry rolls in batches, seam-side down first, turning occasionally, until golden and crisp, about 2.5–4 minutes. Drain on paper towels. Keep warm with wontons in a low oven if necessary.

Prepare tofu cups

Slice the tofu block into 12 roughly even rectangular pieces. Using a small spoon or melon baller, scoop a shallow cavity from the center of each tofu piece to form a cup, being careful not to pierce through.

Make stuffing

In a bowl, combine ground pork (or chicken), chopped shrimp (if using), green onion, grated ginger, soy sauce, cornstarch, and salt. Mix until sticky and well combined.

Stuff and fry

Fill each tofu cup with about 1 tablespoon of the meat mixture, pressing gently to adhere. Heat vegetable oil in a skillet over medium heat. Add stuffed tofu pieces seam/cup-side down and fry 2–3 minutes until golden, then carefully flip and brown other sides another 2–3 minutes. Ensure meat mixture is cooked through (pork should reach safe internal temp). Drain on paper towels and keep warm.

Cook filling

Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté 2–3 minutes until translucent. Add diced potatoes, peas, curry powder, turmeric, cumin, and salt. Stir to coat, then add 1/4 cup water, cover, and simmer gently 6–8 minutes until potatoes are tender. Uncover and cook off excess moisture. Mash some potato pieces for a cohesive filling. Cool slightly.

Assemble samosas

Take samosa pastry or phyllo strips (or double up wonton wrappers) and place about 2 tablespoons filling near one end. Fold into triangular pockets, sealing edges with a dab of water or a little flour-water paste. Repeat to make 8 small samosas.

Fry samosas

Heat remaining oil in a skillet or deep fryer to 350°F (175°C). Fry samosas in batches until golden and crisp, 3–4 minutes, turning as needed. Drain on paper towels.

Sear aromatics & shrimp

Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add sliced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds. Increase heat to high, add shrimp in a single layer, season with salt and black pepper, and sear 1 minute per side until shrimp begin to curl and pink (do not overcook). Remove shrimp to a plate and set aside.

Deglaze & reduce

Pour the red wine into the hot skillet to deglaze, scraping up browned bits. Bring to a boil and reduce the wine by about half (3–5 minutes) to concentrate flavor.

Finish sauce & combine

Lower heat to medium, whisk in remaining tablespoon butter and lemon juice to round the sauce. Return shrimp to skillet and warm through, coating in sauce for about 30 seconds. Stir in chopped parsley and adjust seasoning to taste. Serve immediately.

Arrange the crispy cream cheese wontons, spring rolls, stuffed tofu, Thai samosas, and red wine shrimp on a large platter. Offer dipping sauces — sweet chili, soy, plum sauce, and tamarind chutney — in small bowls alongside. Serve hot, keeping fried items in a warm oven (about 200°F / 95°C) if preparing in batches.