Lumpia Semarang

ngredients:
20 LBR ready-made spring roll skin
Laddie scallions

Contents:
75 g chopped shrimp
75 g minced chicken
300 gr bamboo shoots, sliced ​​matchstick
100 g bean sprouts
1 stalk spring onion, thinly sliced
2 tablespoons soy sauce
1 / 2 teaspoon salt
1 / 2 tsp pepper
1 tsp sugar
1 eggs, beaten off
Cooking oil

Spices:
2 cloves garlic
2 tablespoons dried shrimp
4 pcs red onion
1 / 2 teaspoon salt
1 / 4 tsp pepper powder

Pickles, mix:
150 g cucumber
10 pcs chili sauce
1 tablespoon granulated sugar
1 / 2 teaspoon salt
1 teaspoon vinegar

Sauce:
2 cloves garlic, minced
50 gr brown sugar
150 ml boiled water
3 tbsp corn starch, dissolved
1 / 4 teaspoon salt
1 tbsp cooking oil

Method:
1. Make filling: heat oil, saute ground spices until fragrant, put chicken and shrimp, stirring until it changes color. Add bamboo shoots, bean sprouts, scallions, soy sauce, salt and pepper, stir, and cook until dry. Enter the beaten eggs, stir, cook until dry, remove, let cool.
2. Take a piece of spring roll skin, give 1 tablespoon dough content, folding both ends and then roll and paste with egg white.
3. Heat oil, fry the spring rolls until golden brown, remove and drain.
4. Make the sauce: heat oil, saute garlic until wilted, add water and salt, boil until boiling, put a solution of sago flour, stir, cook until boiling and thick, lift