Lumpia

Material:
400 grm bamboo shoots, thinly sliced matches
300 grm chopped chicken
2 tbsp ebi, soaked and pounded finely
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tbsp oil for sauteing
Lumpia skins ready pake
Oil for frying

Subtle Seasonings:
2 cloves garlic
3 red onions
1 teaspoon pepper
1 teaspoon salt

Sauce:
2 tablespoons soy sauce
1 / 2 tbsp salt
250 water
1 clove garlic, crushed
Flour 1 tbsp corn meal

Complement:
Pickled cucumbers
Cayenne pepper

How to make:
Stir fry until fragrant spices finely
Enter the chicken until the meat changes color.
Add the bamboo shoots and mashed ebi
Pour soy sauce and soy sauce.
Stir well and cook until cooked.
Take 1 tablespoon batter put the contents of the skin above the spring rolls
Then roll and glue with a little water ends
Fry in hot oil until golden brown
Serve with sauce and complementary

Sauce:
Smua boiled ingredients until boiling and thick