Thinly slice the bamboo shoots lengthwise, then dry roast them in a pan until they are no longer watery, set aside.

For the spring roll filling, heat the oil, sauté the garlic until fragrant, add the beaten eggs and scramble them, then add the diced chicken and shrimp. Mix well. Add the sliced bamboo shoots and green onions, season with salt, sugar, ground pepper, chicken bouillon powder, and sweet soy sauce. Mix well and cook until the liquid evaporates and the bamboo shoot mixture is dry. Set aside and let cool to room temperature.

Prepare the spring roll wrappers, add 2 tablespoons of filling, then fold and seal with egg white or a thick flour paste.

Heat the oil, fry the spring rolls until golden brown.

To make the sauce: Cook the water, add the minced garlic and palm sugar, season with salt and ground pepper, pour in the cornstarch solution, stir well and cook until thickened and bubbling. Adjust the thickness to your liking.

Serve the spring rolls warm with the sauce, bird's eye chilies, cucumber pickles, and green onions.