This was Friday night's dinner. I was rather pleased with my efforts to make spring rolls. I bought some wrappers from the Oriental Supermarket and filled them with a mixture of bok choy, green onion and beansprouts. I fried them in coconut oil in a saucepan so I didn't have to use too much, 6 at a time. I also made vegan sushi with brown rice, avocado, carrot and cucumber.
The stir fry is garlic, ginger, onions, carrots and broccoli, to which I added a can of pineapple, some agave nectar for sweetening, some rice vinegar, tamari and chili paste. It was thickened with arrowroot starch.
My children prefer rice noodles to rice, so I cooked some and offered a peanut sauce on the side.
The smaller kids were suspicious of the green stuff in the spring rolls (funny how they've never asked what's in the ones at the Taiwanese restaurant!) so the next day I made some more with leftover rice noodles and tiny tofu cubes with tamari. They preferred those!