1 pack Spring Rolls
500 g bamboo shoots
2 + 1 Eggs
200 g Chicken Breast, coarsely chopped
100 g Peeled shrimp, coarsely chopped
40 g Shallots
30 g Garlic
50 g Leeks, thinly sliced
30 g Sweet Soy Sauce
19 g Oyster Sauce
7 g Soy Sauce
3 g Salt
4 g Sesame Oil
4 g White Pepper Powder
10 g Chicken Powder
50 ml Cooking Oil
200 ml water
38 g Sweet Soy Sauce
10 g Fish Sauce
18 g Sugar
17 g Cornstarch, dissolved in 30 ml of water
Serve the spring rolls hot and crispy with sauce at the side.