spring roll bento

main compartment:  leftovers from last night’s dinner of homemade vietnamese spring rolls (mine are vegetarian — bean sprouts, cilantro, basil, tofu, carrot, and glass noodles dressed with soy sauce, sesame oil and chili flakes), with yellow beet stars added for garnish, lined with a cabbage leaf and buttressed by pickled radishes, yellow and red tomatoes.  right compartment:  leftover fried rice with a yellow beet and purple potato flower garnish.  bottom compartment:  edamame in a silicone food cup, with yellow wax beans and red carrot sticks.  not pictured: homemade peanut butter/soy/sriracha dipping sauce for the spring rolls.