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.