Lumpia Recipe Semarang

ingredients:
Lbr 20 ready-made spring roll skin
Sonny scallions

contents:
75 g of chopped shrimp
75 g of chopped chicken
300 g bamboo shoots, sliced ​​matchsticks
100 grams of bean sprouts
1 stalk green onion, thinly sliced
2 tablespoons soy sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 eggs, beaten
cooking oil

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

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

sauce:
2 cloves garlic, minced
50 grams of brown sugar
150 ml of boiled water
3 tablespoons corn starch, dissolved
1/4 tsp salt
1 tablespoon cooking oil

How to make spring rolls Semarang:
A. Make filling: heat oil, saute ground spices until fragrant, put chicken and shrimp, stirring until the color changes. Add bamboo shoots, bean sprouts, green onions, soy sauce, salt and pepper, stir, and cook until dry. Enter the beaten eggs, stir, and cook until dry, remove and let cool.
2. Take a piece of spring roll skin, give 1 tablespoon batter fill, fold both ends and then roll and tape the egg white.
3. Heat oil and fry spring rolls until the yellow-brown, remove and drain.
4. Make the sauce: heat oil and saute garlic until wilted, add water and salt, boil until boiling, put a solution of corn starch, stir, and cook until boiling and thickened, remove from heat

To 8 pieces of lumpia semarang