While the spring rolls were vegan, dinner was not. It's a spin on teriyaki, with more ginger and orange flavors and pork instead of chicken. I also added chopped kohlrabi and zucchini to it as well to balance it out. It reminds me of what we call Mexican Chinese, which isn't what you're expecting but still pretty good. I guess only the people who have tried Mexican Chinese food here will only truly understand.
I utilized a storebought teriyaki sauce and dressed it up with ginger, onion, garlic and orange juice.
Check out some of my other recent posts!
Vegan Rice Paper Spring Rolls Recipe And Photo Shoot
Acapulco Sunsets: Beautiful Colors and Clouds from Today
Kombucha Adventures: Flavor Day