You know that fake seafood salad they sell at the deli? My son loves that on a New England roll with cocktail sauce. That’s not bad. Maybe you could add a spin off of that but with real stuff? On the other hand, the menu you’ve made sounds complete as is.

Just because you have hoisin sauce doesn't skew it all Asian to me. Hoisin sauce is awful darn close to US barbecue sauce IMHO. Oh, btw, have you ever made sweet potato salad? I have a version with a vinegary honey mustard dressing that might go great with your menu. It's not Asian, just eclectic.
https://www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-and-scallion-salad-recipe-1942795

I'm not sure what you're looking for - dessert? appetizers?

What about a fruit/ cheese plate with a nod to Asia (if you think that's necessary) by including mangoes or star fruit. Asia isn't known for cheese but is starting to adopt it into it's menu so if you have a really good cheese store near you they may be able to suggest something from Asia or something to go with mangoes.

If you want to mix it up a bit, we made some appetizers recently that were really easy. Use a bag of the mixed mini sweet peppers. Seed and cut in half. Fill with guacamole. Done. With the guacamole, you have to do these more or less last minute to keep the filling from turning brown, but it’s worth it.

I suppose you could experiment and use most anything like pimento cheese, a bit of chicken salad, hummus, or anything that suits your occasion and overall menu.

Sorry, I was unclear...

summer rolls are appetizers

What if you kept with the theme of crisp/vibrant flavours? I'm thinking a fresh corn kernel salad with lime, maybe a light fish soup in broth (although fish soup in miso broth also sounds pretty awesome TBH), a vinaigrette slaw salad...

Oh, well then I would totally skew the rest of the menu to whatever is scrummy in season near you. Here it would be strawberry something, and peas and potatoes and the last of the asparagus. We're getting tolerable melon from down south, and peaches too.

You're not giving us much info! I think you can skew Asian for cohesiveness, without having it become too themed. If it were me, I'd do a shrimp/prawn dish, cold on salad if it's hot where you are, or heated if you prefer. But I think I remember no shellfish/seafood at your house? eta, oops just saw shrimp in the rolls.

Or a marinated grilled pork tenderloin with asparagus or a non-mayo type cabbage salad. This is really a good one and easy:Cabbage salad with tarragon

Maybe some fresh pineapple, grilled or fresh.

Maybe a nod to Asian -Thai carrot salad, something on the grill with a touch of sriracha (tofu or little skewers?) and dessert can be anything. Peaches and semifreddo?

Funkyart - Could you copy and paste the Halibut Nicoise recipe? I don't subscribe to NYT and just the title has me salivating.

Yeah, I know, summer rolls could be a meal. Tho in restaurants they are often appetizers. I want to do summer rolls because people like to make them. But then I am just a procurement person, and I really wanted to make a recipe.

I think what I will do is just have beef or chicken with the spring roll, see if I can buy smaller wrappers, and just have it as an app.

Then I will make halibut (since we are starting with a decent app, i can save money and serve small portions there, handy since it is like $40+ a pound here), either nicoise or with something bright and crunchy like Robo suggests. Then with a slaw.

To finish, grilled pineapple would be perfect! Maybe w a tiny scoop of vanilla ice cream and coconut cookie crumbs (btw have you tried Tate's coconut cookies, OMG OMG).

Funky I forgot about salads in cantaloupe, love that!

Mimou, do you have a recipe for Thai carrot salad?

Oly, DH and I are allergic to shellfish but often serve it on buffets. Grilled pineapple is a great idea!

Pink, LOL a "scrummy"!

Outside, I love those mini sweet pepper, the tricolor ones? Great idea to use them to serve things in!

BLFenton, you just reminded me to add mango to the summer roll layout!

I pink, i love sweet potatoes, and have had them in a potato salad w mayo ... have to try it!

Jojoco, What is a New England roll? Is that what DH calls a "bulky" (sp?_ (my Pennyslvania-ness is showing)

Thank you for sharing about the wonderful ness of Tate’s coconut cookies, saw them at the market yesterday and I was curious. Next trip I will dive in and buy some.

My daughter made this for lunch on Mother’s Day and served it with Barbara Kafka’s Creamy Lemon Pasta.

https://www.marthastewart.com/1517003/pea-and-asparagus-salad

My daughter chopped her mint leaves (and nuts) smaller than those in the picture so the mint didn’t overwhelm the tastebuds. She just briefly nuked some frozen peas so they were thawed. Do it to taste. They really weren’t cooked. It’s a refreshing salad that just takes like spring.

I’ll link to the pasta in another post. The last time I tried to do the links in one post, the first part disappeared.

A New England roll is simply a top split hot dog roll. But we gild the lilly and butter and then “grill” the sides.

Barbara Kafka’s Creamy Lemon Pasta from the New York Times. I wasn’t sure if the Times would let you open the recipe without signing in, so I found it here for you all.

https://food52.com/blog/19290-this-genius-pasta-recipe-pretty-much-makes-its-own-sauce

My daughter followed Barbara’s old recipe and didn’t use a micro grater. The dish sat in a bowl on the table for maybe 5 or 10 minutes or more before we got the little ones seated, and it was fine. She didn’t serve it with Parmesan cheese, but you certainly could. The asparagus salad and the pasta were a nice combination.

Oh yes, jojoco, they are delish that way.

Jill302, I haven't found a Tate's cookie I didn't like (alas). But their coconut are sooooo good. Oatmeal raisin too. Honestly if you like crisp cookies, I see no reason to bake any of the types you can buy from them.

Thx, Chick, I will take a look.

Here you go, Delilah: An article that gives credit to the chef (as did NYT) and includes the recipe: https://www.boston.com/culture/restaurants/2017/08/04/how-erin-french-made-a-tiny-maine-town-a-dining-destination

If you're serving that dollop of ice cream, make sure it's from the Creamery! Best ice cream ever! ;)

As a side note, my former secretary was the aunt to the gal who started Tate's and yes, her cookies are delish! I see big boxes of them at Costco now. Amazing success story from what started as a farm stand.

A fantastic slaw, that hold up well for this type of service, is Diana Henry's blackberry, apple and caraway slaw. The dressing is a maple vinaigrette and I like honey crisp for the apple. The blackberries can be omitted if they don't look great, yet. It's delicious! The vinaigrette echoes the hoisin but doesn't end up tasting like your flavors are themed. If it doesn't work for you this time, I highly recommend trying it for just your family!

https://www.telegraph.co.uk/food-and-drink/recipes/honey-mustard-baked-sausages-with-blackberry-apple-and-caraway-slaw/

We had (pan-fried) crab cakes with mango salsa last night. Maybe you can riff off of this recipe. I make it in the morning but hold the red onion to stir in before serving and make sure plastic wrap is in contact with the salsa to prevent color change. My kids devoured a double recipe.

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1526152

Alex, thank you! I will look at both.

I love reading these menu threads because I envy all your talents in the kitchen! Here's a slaw recipe you might like: Creamy Summer Slaw