During the dry season, there are plenty of vegetables and herbs to be found at the local market. After harvesting rice, people would work in their garden growing vegetables and herbs for themselves and selling extra to Mair Khar (merchants). With plenty of greens at a cheaper price, my relatives in Laos would make fresh spring rolls on a weekly basis.
Since my Papa’s family is one of the founders of the village that started the local temple, it’s a ritual for my aunt to take food to the temple on a daily basis whether for breakfast or lunch. When my aunt made Yor Dip or Yor Kao for lunch today, she made sure to roll enough of the Fresh Spring Rolls and set them in the offering bowl for the Buddhist Monks and then the rest for her family members.