Spring Rolls with Sweet Chili Sauce
CATEGORY: Appetizer- Hot
These crispy spring rolls are reminiscent of those served in our favorite Chinese restaurant.  The Sweet Chili Sauce is spicy and just delicious!
PREP TIME: 45 minutes

1/2  pound  unpeeled fresh shrimp
2  large eggs, lightly beaten
1 egg white- beaten
1/2  pound  ground chicken
4  garlic cloves, minced
2  green onions, thinly sliced
2  tablespoons  minced fresh ginger
1  tablespoon  low sodium soy sauce
6 oz canned water chestnuts, drained and minced
6 oz canned bamboo shoots, drained and minced 
1/8  teaspoon  salt
1/8  teaspoon  pepper
1  (12-ounce) package egg roll wrappers
Vegetable oil

*Sweet Chili sauce*

1/2  cup  water
1/2  cup  rice wine vinegar
1/4  cup  sugar
1/4  cup  lemon juice
2  tablespoons  chili paste
1  (8-ounce) bottle hot chili sauce 


Peel, devein and finely chop shrimp.

Stir together shrimp, eggs, ground chicken, and next 8 ingredients. Spoon 2 tablespoons mixture in center of each egg roll wrapper. Fold and tightly roll in burrito fashion.  Lightly brush edge with beaten egg white and gently press to seal. Repeat with remaining egg roll wrappers

Pour 2 inches of vegetable oil into a medium saucepan, and heat to 350°. Drop in the spring rolls, a few at a time, and fry for approx 3 to 5 minutes or until golden. Drain on paper towels.

*Sweet Chili Sauce* Combine water, rice wine vinegar, sugar, lemon juice, chili paste and chili sauce until well blended.

Serve the spring rolls with sweet chili sauce for dipping.