30 May 2014,17:38 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Marinate the prawns in a mixture of garlic paste, salt and pepper powder for fifteen minutes.
  • Heat the oil in a pan and toss the prawns till cooked. Set aside.
  • Combine the cabbage, carrot, fresh mint and fresh coriander in a bowl.
  • For the dipping sauce, heat sugar, vinegar and one-fourth cup of water in a small pan and stir until the sugar dissolves.
  • Bring the mixture to a boil, remove from heat and add fish sauce and red chillies. Set aside to cool and add the fresh coriander.
  • Soak the rice papers in water for one minute and place them on a serving plate.
  • Divide the vegetable mixture equally into twelve portions and place in the centre of each round. Place two prawns over the vegetable mixture. Fold in the sides and roll to enclose the filling.
  • Serve immediately with the dipping sauce.



  • 400 grams finely shredded cabbage
  • 200 grams coarsely grated carrot
  • 4 tablespoons coarsely chopped fresh mint
  • 4 tablespoons coarsely chopped fresh coriander
  • 30 medium prawns, shelled and deveined
  • 20 rice paper rounds each measuring 16 centimetres
  • 2 teaspoon garlic paste
  • Black pepper powder to taste
  • Salt to taste
  • 4 tablespoons Cooking oil

Dipping sauce

  • 100 grams caster sugar
  • 100 grams white vinegar
  • 4 teaspoons fish sauce
  • 4 fresh red chillies, sliced thinly
  • 2 tablespoon finely chopped fresh coriander

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