I felt lazy, and Scott wanted take-away for dinner, so this little compromise was the result.

Half take-away and half home-cooking: this spring roll stir fry is fast and easy.

Our local Thai take-away place makes fabulous vegetarian spring rolls: crunchy, salty-sweet (from the sweet corn), and medium sized.

But they don’t make much else that’s truly vegan, so when Scott and I feel like having take-away, I usually need to compromise. Here’s what I did most recently:

1. Chopped up and stir-fried, in coconut oil of course, all the vegetables I had in the fridge: broccoli, capsicum, onions, green beans, kale and wombok cabbage.
2. Then I sliced the spring rolls and tossed them through, along with some soy sauce and sweet chilli sauce.

Easy. Fast. Yum.