Cocktail Springrolls

Springrolls has topped dad's favourite food list. He grew to love unhealthy food stuff in the recent years, especially fried parson noses & springrolls. I been keeping a close eye on the level of fried food which dad has been taking & since he's been a "gd boy" lately, intended to grant his wish & let him eat some since its his birthday today. On account of saying let him eat some, the springrolls shrinked in size. I made smaller size version & on conditions that he gotto eat with lettuce. haha...great moves by me! =P

Ingredients;
1 pkt small size popiah sheets
Thick flour batter
3 small turnip
2 large carrot
1/2 beijing cabbage
2 pcs tau kua, strips
Some dried shrimps
2 clove garlic, minced
Pinch of salt
Pinch of msg
1 tbsp water
Oil for frying

Method;
-Wash, soak & drain dried shrimps, chopped.
-Cut all veggie ingredients into strips.
-Fry tau kua strips in oil till golden brown, drained.
-Fry garlic in oil till fragrant, add dried shrimps.
-Stir in carrots, fry for 2 mins.
-Add turnip, fry till soften but still crunchy.
-Toss in cabbage, water & seasoning.
-Set fillings aside to let cool.
-Wrap filling with popiah sheet, seal with batter.
-Deep fried in oil till golden brown.
-Serve with lettuce & chili sauce.
-Enjoy!