asian vegan foods

well, recently, my teen aged daughter went vegan on me. It troubled me for a time but then I noticed the weight loss and really got nuts. anyway, I did what I had to do, went online, of course, and googled vegetarian cooking and recipes etc..learned what balances there has to be to get all you need for nutrition and I have recently joined the bandwagon.
this week alone I lost 4 lbs, felt full and the food was tasty, so here will rest a few really good recipes we came up with to make meal times good all round.
I will start with spring rolls.
ingredients:
egg roll wraps. * the ones in the grocery will have egg, if you don't mind that scroll to next ingredient, if you do, there are other wraps available at most Asian markets that have no egg in them and thats what I used.
broccoli
bok choy
green onions
bean sprouts
Chinese peas [pod peas]
green bell pepper
red bell pepper
sesame chili oil
soy sauce [dark,well brewed]
stir fry sauce[ purchased mixed in a jar]
and Thai chili sauce.
cut up all but the sprouts and place in a container,witht he brocolli, cut the stems down so you can separate the floret's into tiny bits, you won't use all of what you get, but it keeps a while and there are other recipes using these very ingredients.
pre cook a small amount of minute rice, not more than a cup of finished product, so start with 1/4 cup, minute rice requires equal portions of rice and water, bring it to a boil and let it sit covered while you do the rest. using a wok is a great plan here, but if you don't have one a large deep fry pan is a good substitute.
heat the pan/wok till it smokes, then add the sesame oil, don't be cheap about it, you have to stir fry your stuff in that, without lowering the heat, add a tsp of Thai chili sauce, a spritz of soy sauce and toss in a handful or so of the veggies, move them quickly add the rice and then pour on some stir fry sauce, maybe a tbsp or so and mix quickly then remove from heat.
separate some wraps to start with, in a flatter large fry pan, heat veg oil, on high for a minute, then reduce heat a bit, toss a small amount of the stir fry in the center of a wrap and do it up like a burrito, trust me, no one will care, as each is wrapped place it seam side down in the pan, and turn it over as the bottom browns,
keep going till all the stir fry is used. you should get about 10 spring rolls.
place the finished rolls in a 9x13 pan and put in the oven for about 20 minutes to crisp [the oven should be pre heated to 350, and then turned off prior to placing the rolls in so they do not over cook.]

veggie soup Asian style
so, in the fridge you have a huge batch of cut up veggies, so heres what you can do, bring about 4 cups or so of water to a boil in a good sized pot. toss in about 3 chicken bullion cubes and let it boil till they dissolve, add a tsp of soy sauce, a bit of the Thai chili sauce and toss in a few handfuls of the veggies you cut up for spring rolls, then turn the heat off immediately. the veggies stay crisp, and tasty and its good too!!