Shrimp Fresh Spring Rolls (Yor Dip Sai Koong; ຢໍ່ດິບໃສ່ກຸ້ງ or Yor Khow Sai Koong; ຢໍ່ຂາວໃສ່ກຸ້ງ) for tonight’s dinner. I made the rolls the way my Mama would make with the usual ingredients like rice vermicelli noodles, lettuce, cucumber, mint, coriander, bean sprouts, and cooked shrimps. I forgot to shred a carrot to give the rolls more color and crunchy taste.
I also made the typical sweet and sour dipping sauce for Shrimp Fresh Spring Rolls. Most people would add green onion in the rolls and also in the dipping sauce. But since I’m allergic to it, I try to avoid green onion when I can. I added chopped green onion in the sauce for presentation only.