Lumpia from SEMARANG

Lumpia from SEMARANG
Material:
20 spring roll skins ready lbr
Sonny scallions

Contents:
75 gr chopped shrimp
75 g minced chicken
300 grams of bamboo shoots, sliced lighters
100 g bean sprouts
1 stalk spring onion, thinly sliced
2 tbsp soya sauce
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
1 tsp sugar
1 eggs, beaten off
Cooking oil
Spices:
2 cloves garlic
2 tablespoons dried shrimp
4 cloves shallots
1 / 2 teaspoon salt
1 / 4 tsp pepper powder
Pickle, stir:
150 g cucumber
10 chilli pepper
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, dissolve
1 / 4 teaspoon salt
1 tablespoon cooking oil
Method:
1. Create content: heat oil, saute ground spices until fragrant, enter the chicken
and shrimp, stirring until the color changes. Add bamboo shoots, bean sprouts, green onions,
sauce, salt and pepper, stir, and cook until crispy. Enter the beaten eggs,
stir and cook until crispy, remove, let cool.
2. Take a sheet of spring roll skin, give 1 tablespoon dough content, then fold both ends
Roll and glue it 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 corn starch solution, stir, cook
until boiling and thickened, remove from heat.
For eight fruit