Dat Thanh’s spring rolls, made with homemade shrimp or pork sausage, fresh leaf lettuce, fresh herbs, sliced cucumbers, pickled carrots, and mini wontons, are served with a homemade dipping sauce that has more than 14 ingredients. (Mariah Tauger / Los Angeles Times)
The family-owned and -operated Dat Thanh is quickly becoming known for its spring rolls. Here owner Mary Tran creates the dish. (Mariah Tauger / Los Angeles Times)
Fried shrimp egg rolls are prepared with Asian mint, cilantro, lettuce, vermicelli and Dat Thanh’s homemade sauce. (Mariah Tauger / Los Angeles Times)
Dat Thanh owner Hai Nguyen, right, speaks with returning customer Miguel Esparza as he and friend Kristin Bailey order lunch. (Mariah Tauger / Los Angeles Times)
The No. 10 Combination plate includes a shrimp cake, barbecued pork, grilled shrimp on a skewer, egg quiche, and shredded pork and pork skin mixed with Dat Thanh’s homemade rice powder. (Mariah Tauger / Los Angeles Times)
Ty Snook, 19 months, whose parents are Dat Thanh, enjoys some rice. (Mariah Tauger / Los Angeles Times)
