Material
10 spring roll skins

Material contents
100 g chicken, roughly chopped
100 gr shrimp, roughly chopped
100 grams of bamboo shoots, sliced matchstick
100 gr toge
1 egg, beaten off
2 cloves garlic, finely chopped
2 onion, finely chopped
2 tsp dried shrimp, brewed, roasted, mashed
3 tsp soy sauce
1 teaspoon salt
1 / 2 teaspoon pepper
100 ml water
2 tablespoons cooking oil

Materials sauce
300 ml water
1 clove garlic, crushed
45 gr brown sugar, fine comb
1 / 4 teaspoon salt
1 tbsp sago and 1 tablespoon water, dissolving to thickener

How to make
1. Contents: Saute garlic, onion, and dried shrimp until fragrant. Add up the chicken and shrimp. Stir until it changes color.

2. Set aside on the edge of the pan. Add the eggs. Stir until a bulleted. Add bamboo shoots and sprouts. Stir until wilted.

3. Add water, soy sauce, salt, and pepper. Cook until done and pervasive. Chill.

4. Take a piece of spring roll skin. Give the contents. Roll. Glue with starch solution. Fry in preheated oil until cooked and dry.

5. Sauce: boil water and garlic, stirring frequently until boiling. Enter the brown sugar and salt. Stir until dissolved. Thicken with a solution tepungs agu. Cook until bubbling

6. Serve the spring rolls with sauce.