Veggie Platter Recipe

Prepare filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and ginger and sauté 20–30 seconds until fragrant. Add sliced mushrooms and cook 2 minutes until softened. Add shredded carrot and cabbage and stir-fry 2–3 minutes until wilted but still slightly crisp. Stir in 1 tablespoon soy sauce and 1/2 teaspoon sesame oil. If mixture seems wet, sprinkle 1 teaspoon cornstarch slurry (1 tsp cornstarch + 2 tsp water) and stir for 30 seconds to bind. Remove from heat and let cool 5 minutes.

Assemble rolls

Lay one spring roll wrapper flat with a corner pointing toward you (diamond shape). Place about 1/4 cup of cooled filling in a line across the lower third of the wrapper. Fold the bottom corner up over the filling, fold both sides in, then roll tightly toward the top corner. Moisten the top corner with a little cornstarch slurry to seal. Repeat to make 4 rolls.

Fry rolls

Pour about 1 cup neutral oil into a deep skillet to reach ~1/2 inch depth and heat to 350°F (175°C) or until a small piece of wrapper sizzles immediately. Fry rolls seam-side down for 2–3 minutes per side, turning to brown evenly, about 6–8 minutes total until golden and crisp. Remove to a paper towel-lined plate to drain. Keep warm.

Make filling

Combine crumbled tofu, finely chopped cabbage, minced mushrooms, scallion, 1/2 teaspoon minced garlic, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil and 1/2 teaspoon cornstarch in a bowl. Mix until evenly combined; the cornstarch helps bind and absorb extra moisture. Taste and adjust seasoning with a pinch of salt if needed.

Assemble dumplings

Place a dumpling wrapper on your palm. Spoon about 1 tablespoon of filling into the center. Moisten the edge of the wrapper with water, fold in half to form a semicircle and pleat or press edges to seal tightly. Repeat to make 5 dumplings.

Pan-fry (potsticker method)

Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high heat. Arrange dumplings flat-side down and cook 2 minutes until the bottoms are golden. Carefully add 1/4 cup water to the pan (it will steam), cover immediately and reduce heat to medium-low. Steam for 4–5 minutes until wrappers become translucent and filling is cooked. Uncover and cook 30–60 seconds to evaporate remaining water and re-crisp bottoms. Remove to a plate.

Prepare potato filling

Mash the boiled potato in a bowl until smooth. Add cooked green peas (if using), 1 tablespoon finely chopped scallion, 1/4 teaspoon ground cumin (or pinch curry powder), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix to combine. If filling feels too wet, stir in a little cornstarch (about 1/2 teaspoon) to firm up.

Assemble wontons

Lay a wonton wrapper on a work surface. Place about 1 tablespoon of potato filling in the center. Lightly brush the wrapper edges with water or the cornstarch slurry and fold into a triangle, pressing edges to seal. Optionally bring corners together and press to form a small purse. Repeat for all 5 wontons.

Fry wontons

Heat about 1 cup neutral oil in a deep skillet to 350°F (175°C) or until a small scrap of wrapper sizzles immediately. Fry wontons in batches for 2–3 minutes until golden and crisp, turning once. Remove to paper towels to drain and season lightly with salt while hot.

Arrange 4 spring rolls, 5 pan-fried vegetable dumplings, and 5 fried potato wontons on a platter. Serve immediately with dipping sauces: mix soy sauce with rice vinegar and chili oil for a savory dip, and offer sweet chili sauce on the side.