Mekong rolls are a version of a salad roll and are really very easy to make. Even easier if you have someone prepare the salad stuff for filling for you ahead of time, as Kallayanee did for us.
We used lettuce, cabbage, carrots, bean spouts, lots of fresh mint, plus ground pork cooked with sauces and chili, and cooked shrimp. For the dipping sauce we used a commercial sweet red chili sauce with peanuts and cilantro added.
Kallayanee demonstrated the rolling technique and then we all gave it try.
Our rolls weren't as pretty as hers but they tasted wonderful. Here's a plate of them on the table ready for our first course of the Thai meal.
These were so fresh and delicious that I'm going to make them again soon.