Sampler Platter Recipe
A delightful selection of our finest starters.
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Ingredients
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Vegetable Spring Rolls
Mini Caprese Skewers
Stuffed Mushrooms
Method
Vegetable Spring Rolls
- 1
Prepare the Filling
In a large bowl, combine the julienned carrots, shredded cabbage, sliced bell pepper, chopped green onion, and soy sauce. Mix well and set aside.
- 2
Assemble the Spring Rolls
Take a spring roll wrapper and lay it flat. Place 2 tablespoons of the vegetable mixture in the center of the wrapper. Fold the bottom over the filling, then fold the sides inward, and roll tightly. Repeat with remaining wrappers and filling.
- 3
Fry the Spring Rolls
In a large pot, heat the vegetable oil over medium heat. Once hot, carefully add a few spring rolls at a time. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Mini Caprese Skewers
- 4
Assemble the Skewers
On each skewer, thread one cherry tomato, followed by a mozzarella ball, and finish with a basil leaf. Repeat until all ingredients are used.
- 5
Drizzle with Balsamic Glaze
Place the assembled skewers on a serving platter and drizzle with balsamic glaze before serving.
Stuffed Mushrooms
- 6
Prepare the Filling
In a mixing bowl, combine the softened cream cheese, minced garlic, grated Parmesan cheese, and chopped parsley. Mix until well combined.
- 7
Stuff the Mushrooms
Using a small spoon, fill each mushroom cap with the cream cheese mixture, pressing down gently to ensure they are filled.
- 8
Bake the Mushrooms
Preheat the oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes or until golden and bubbly.
