Mix the cabbage, carrot, spring onions, and herbs in a bowl. Drizzle with the Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Chilli Garlic Sauce and toss to coat the leaves lightly.
Fill a deep plate with warm water (to soak the rice paper sheets).
To assemble the rolls, gently place one rice paper sheet in the bowl, let soak for 5–10 seconds or so until the sheet feels pliable. Remove from the bowl and place on a clean surface.
Place three prawns horizontally across the bottom third, closest to you. Place a small handful of leaves on top of the prawns (don't overfill the rolls). Fold over the two vertical long edges. Use your fingers to keep the ingredients tight inside that first roll, and then continue to roll up the rest of the sheet. Complete these steps with all eight sheets.
Fill two dipping bowls, one with Lee Kum Kee Hoisin Sauce and one with Lee Kum Kee Seasoned Soy for Seafood.
Tip 1:Instead of prawns, try using leftover cooked meats.
Tip 2:To make this vegan, use your favourite tofu or just fill with vegetables.
Tip 3:To make the dipping gluten-free or vegan, use Lee Kum Kee Gluten Free Soy Sauce or Lee Kum Kee VegetarianStir-frySauce.