Recipes+
Ingredients
Method
1.Combine curry paste and 2 tablespoons of the lemon juice in a bowl. Add chicken; mix until well combined.
2.Place spring roll wrappers on a clean work surface with a corner facing you. Divide chicken mixture and snow peas equally among wrappers. Fold bottom corner over filling, then fold in sides. Brush edges with egg white; roll up firmly to enclose filling.
3.Heat oil in a wok or heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry spring rolls, in batches, for 3 minutes or until golden. Using a slotted spoon, transfer rolls to paper towel.
4.Combine remaining juice and sweet chilli in a bowl. Serve spring rolls in lettuce cups with coriander leaves and sweet chilli sauce.
You can use leftover cooked chicken instead of barbecued chicken, if you like.
Note
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