Preparation:

1. In a mortar, pound together the coriander roots, garlic, and peppercorns. Set aside.
2. In a pan, fry the minced pork, minced prawns, and Chinese mushrooms with the garlic mixture from step 1. Season with white soya sauce and sugar. Add vermicelli and shredded cabbage. Stir-fry until cooked. This becomes the filling.
3. On a flat and smooth surface, spread a flour wrapper. Place some of the filling on the center of each wrapper. Fold the top and bottom edge to cover the filling. Fold the right side and roll until the wrapper completely covers the filling. The spring roll should look like a 8 cm. (3 inch) sausage.
4. Heat the oil in a deep-frying pan over moderate heat. Deep-fry each spring roll for 4-5 minutes until golden. Remove and drain well on absorbent papers. Do not put more than 3-4 spring rolls in a frying pan at a time.
5. Serve with Chinese Plum Sauce and fresh vegetables such as sweet basil leaves and cucumber slices.

Note : To seal the wrapper well, brush the wrapper edges with a beaten egg.