Mix all the sauce ingredients together in a sauce pan and boil for 15 to 20 minutes, or until it thickens and liquid evaporates.

Open the package of the wrappers. Keep unused wrappers covered with a damp paper towel to keep from drying out before cooking. To assemble the spring rolls: place the wrapper in a diamond formation. Add 2 tablespoons of the pork mixture to the lower half of the wrapper, folder lower end of wrapper over mixture. Roll into a cigar shape, folding the ends over as you roll.
Mix together the egg white with equal parts water to be used to seal the edges of the wrappers for each roll.

Heat oil to medium low heat. Before you start to fry the rolls, make sure the oil is hot by dropping in a drop of water and if it sizzles it is ready. Cook spring rolls until golden brown, about three to four minutes, rotating to both sides. Transfer to serving plate along with a small bowl of your sweet chilli sauce. Serve and enjoy!

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