300 g Minced (ground) shrimps
3 Shallots, peeled and finely chopped
50 g Dried fine rice vermicelli, soaked in warm water for
5 minutes, chopped
2-3 Wood ear fungus, soaked to soften and chopped
500 g White cabbage, leaves separated and blanched
1/4 teaspoon Salt, or to taste
1/4 teaspoon Ground white pepper, or to taste
10 Spring onions (scallions), green part only, blanched
1 liter Water or stock
1 tablespoon Chicken seasoning powder
1 tablespoon Fish sauce

For garnishing
2 teaspoon Chopped, spring onions (scallions)
1 teaspoon Chopped coriander (cilantro) leaves

Combine minced shrimps, shallots, rice vermicelli and wood ear fungus, then season to taste with salt and pepper. Put 1 tablespoon of minced shrimps mixture onto each cabbage leaf and roll up neatly. Secure with a length of spring onion. Bring water or stock to the boil and cook cabbage rolls for 5 minutes. Add salt, pepper, chicken seasoning powder and fish sauce. Ladle soup and cabbage rolls into individual serving bowls and sprinkle with chopped spring onion and coriander. Serve hot.