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A colorful platter of delicious Vegetarian Party Finger Foods including stuffed mushrooms, bruschetta, and vegetable spring rolls.

Ultimate Vegetarian Party Finger Foods Platter

This impressive platter features a trio of vibrant, crowd-pleasing vegetarian finger foods perfect for any gathering. It includes Crispy Sesame Halloumi Bites with a sweet chili glaze, savory Roasted Red Pepper & Walnut Pinwheels, and fresh Summer Rolls with a creamy peanut dipping sauce. Each component offers a unique texture and flavor, creating a balanced and visually stunning spread that will delight all your guests.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Fusion, Mediterranean-inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crispy Sesame Halloumi Bites: 1 block 8-9 oz
  • 1/4 cup cornstarch or all-purpose flour
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds or use all white
  • Neutral oil for frying like avocado or vegetable oil
  • 1/3 cup sweet chili sauce
  • 1 tbsp soy sauce or tamari
  • 1 tsp lime juice
  • Thinly sliced green onion and cilantro for garnish
  • For the Roasted Red Pepper & Walnut Pinwheels: 1 large sheet of puff pastry, thawed but cold
  • 1 cup jarred roasted red peppers, patted very dry
  • 1/2 cup walnuts, toasted
  • 1/3 cup grated Parmesan cheese vegetarian-friendly
  • 1 small garlic clove
  • 2 tbsp fresh breadcrumbs
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 1 egg, beaten for egg wash
  • For the Summer Roll Platter & Peanut Sauce: 12-15 round rice paper wrappers
  • 1 large carrot, julienned or spiralized
  • 1 cucumber, julienned
  • 1 avocado, thinly sliced
  • 1 cup purple cabbage, thinly shredded
  • Fresh mint, basil, and cilantro leaves
  • 4 oz vermicelli rice noodles, cooked according to package
  • For the Peanut Sauce: 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp maple syrup or honey
  • 1 tsp grated ginger
  • Hot water to thin

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper
  • Large skillet or frying pan
  • Shallow dish for water
  • Clean damp tea towels
  • Mixing bowls
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Pastry brush
  • Slotted spoon
  • Platters for serving

Method
 

  1. Make the Pinwheel Filling & Roll: In a food processor, combine roasted red peppers, toasted walnuts, Parmesan, garlic, breadcrumbs, smoked paprika, and salt. Pulse into a coarse paste. Unfold the cold puff pastry and spread the mixture evenly over it. Tightly roll it up from the long side into a log. Wrap in plastic wrap and chill for at least 30 minutes (or up to 24 hours).
  2. Bake & Slice the Pinwheels: Preheat oven to 400°F (200°C). Brush the chilled log with beaten egg wash. Using a sharp serrated knife, slice into 1/2-inch thick rounds. Place cut-side up on a parchment-lined baking sheet. Bake for 18-22 minutes until golden and puffed. Let cool slightly.
  3. Prep All Summer Roll Components: Julienne the carrot, cucumber, and shred the cabbage. Slice the avocado. Cook rice noodles according to package, then rinse under cold water. Arrange vegetables and herbs on a platter. Make the peanut sauce by whisking together peanut butter, soy sauce, lime juice, maple syrup, and ginger. Thin with hot water to a dippable consistency. Refrigerate sauce and veggies until ready to assemble.
  4. Master the Rice Paper Roll: Fill a shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until just pliable. Lay it on a damp tea towel. In the lower third, layer a few noodles, some of each vegetable, and 2-3 herb leaves. Fold the bottom edge over the filling, fold in the sides, and roll tightly upward. Place seam-side down on a plate and cover with a damp towel. Repeat with remaining wrappers.
  5. Fry the Halloumi Bites (Last Minute): Heat 1/2 inch of oil in a heavy skillet over medium-high heat. Toss halloumi cubes in cornstarch, then roll in sesame seeds to coat. Fry in batches for 1-2 minutes per side until golden and crisp. Drain on paper towels. Mix sweet chili sauce, soy sauce, and lime juice for the glaze. Drizzle over hot halloumi or serve on the side. Garnish with green onion and cilantro. Serve immediately.
  6. Assemble the Platter: Arrange the pinwheels, summer rolls, and halloumi bites on large platters or boards. Place small bowls of peanut sauce and sweet chili glaze strategically. Garnish with fresh herbs for a lush presentation.

Notes

For the best results, do as much prep ahead as possible: the pinwheel log can be made and chilled a day ahead, and all summer roll vegetables and sauces can be prepped hours in advance. Assemble summer rolls 1-2 hours before serving and keep covered with a damp towel. Fry the halloumi bites just before serving for maximum crispiness. If baking halloumi instead of frying, bake at 425°F for 15-20 minutes, flipping halfway. For defined pinwheels, use a sharp knife and wipe it clean between slices. If the rice paper tears, simply re-roll it in another wrapper. Store leftovers separately: pinwheels and halloumi are best eaten the same day; summer rolls should be consumed within a few hours.