* 20 sheets of spring roll skin
* 3 cloves of garlic, crushed, chopped
* 1 cm of ginger, minced
* 15 g of chicken breast without skin and fat, cut into ½ cm
* 100 g of skinless shrimps, cut into 1 cm
* 200 g of bamboo shoots, julienned
* 2 tbsp. of broth
* 2 stalks of spring onion, finely sliced
* 15 g of dried shrimps, fried, mashed
* 1 tbsp. of sweet soy sauce
* 2 tbsp. of salty soy sauce
* Granulated sugar
* 1 tbsp. of unsaturated cooking oil
* 200 ml of water
* 300 g of Javanese sugar
* 1 tsp. of unsaturated cooking oil
* 1 clove of garlic, minced
* 10 g of starch + 50 ml of water
* 1 tbsp. of sugar
* 100 g of cucumber, diced into 1 cm
* 3 tbsp. of rice vinegar
* 3 tbsp. of granulated sugar
* 10 pcs of intact cayenne peppers
How to make:
* Saute garlic until fragrant.
* Enter ginger and shrimps. Stir until the color changes.
* Add chicken, bamboo shoots, sweet and salty soy sauces, scallions, broth, dried shrimps, sugar, and salt. Stir. Cook until dry. Remove and let cool.
* Take a piece of spring roll skin. Place the contents in the middle. Fold. Paste with sauce.
* Serve spring rolls with sauce, pickles, and chili peppers.
* Saute garlic until fragrant. Add water, Javanese sugar, salt, and sugar. Cook until boiling. Filter. Bring to a boil again.
* Enter the starch solution. Cook until thickened. Lift.
* Stir all pickle ingredients until well blended. Let stand at least 1 hour.
For 20 pieces.
* To remove the smell of bamboo shoots, after washed, boil with rice water to boiling. Let stand. The next day, discard the cooking water and soak again bamboo shoots with rice water. Do it until the smell of bamboo shoots are disappeared.
Nutritional facts per piece:
* Calorie: 68 kcal
* Protein: 5.5 g
* Fat: 1.7 g
* Carbohydrate: 7.9 g
* Cholesterol: 14.8 mg
* Fiber: 0.3 g
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