Crispy Gyoza and Spring Roll Board with Pickled Cucumber and Sesame Slaw

Turn your next gathering into a memorable feast with this easy-to-assemble board of crispy gyoza and spring rolls. Featuring two flavors of SUMM! gyoza-sesame ginger chicken and pork & shiitake mushroom-alongside veggie and Thai basil chicken spring rolls, this spread is perfect for sharing. The tangy pickled cucumbers and crunchy sesame slaw add brightness and texture, making every bite irresistible.

Whether you’re hosting a party or enjoying a fun dinner at home, this board comes together quickly with minimal effort. The gyoza are pan-fried to golden perfection, while the spring rolls bake up crispy in the oven. Serve with your favorite dipping sauces and watch everyone dive in!

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Ingredients

1 unit Vegetable Spring RollsView ingredient guideLike ingredientDislike ingredient

1 unit Pork & Shiitake Gyoza DumplingsView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

8 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

3 ounce Asian Sesame DressingView ingredient guideLike ingredientDislike ingredient

1.7 ounce Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 375°F. Wash and dry produce.
2. Place spring rolls on a baking sheet and bake, flipping halfway through, until golden and crispy, 18-20 minutes.
3. Trim and halve cucumber lengthwise; slice into ½-inch-thick half-moons. In a medium bowl, toss cucumbers with vinegar, 1½ tsp sugar and a big pinch of salt. Set aside to pickle, stirring occasionally.
4. In a second medium bowl, toss coleslaw mix with sesame dressing. Season with salt and pepper to taste.
5. Heat a large drizzle of oil in a large pan over medium-high heat. Add gyoza, flat sides down and cook for 1 minute. Carefully add ⅓ cup water; cover and cook until water is evaporated and bottoms are crispy, 4-5 minutes.
6. Arrange cooked spring rolls, gyoza, pickled cucumbers and sesame slaw on a serving board. Serve with dipping sauces on the side.

Recipe Tips

FAQ

Can I use frozen gyoza or spring rolls?

Yes, you can use frozen gyoza and spring rolls. Adjust cooking time as needed; follow package instructions for best results.

How do I make the gyoza extra crispy?

Ensure the pan is hot before adding the gyoza and do not move them too early. Let them cook undisturbed until the bottoms are golden brown.

Can I prepare the pickled cucumbers and slaw ahead of time?

Absolutely! Both can be made a few hours in advance and refrigerated. The pickled cucumbers will continue to develop flavor.