Prepare Sweet Chili Dipping Sauce:
1.
Place the sugar, vinegar and water in a small saucepan.
2.
Heat gently, stirring until the sugar dissolves, then boil rapidly until it forms a light syrup. Stir in the chilies and let cool.
1.
Soak the noodles according to the package instructions, then rinse and drain well. Using scissors, snip the noodles into short lengths.
2.
Heat 1 Tablespoon of the oil in a preheated wok and swirl it around. Add the ginger and scallions, stir-fry for 15 seconds. Add the carrot and snow peas, stir-fry for 2 - 3 minutes. Add the spinach, bean sprouts, mint, cilantro, fish sauce and noodles; stir-fry for another minute. Set aside to cool.
3.
Soften spring roll wrappers, following the directions on the package. Take one spring roll wrapper and arrange it it so that it faces you in a diamond shape. Place a spoonful of filling just below the center, then fold up the bottom point over the filling.
4.
Fold in each side, then roll up tightly. Brush the end with beaten egg white to seal. Repeat until all the filling has been used up.
5.
Half-fill a wok with oil and heat to 350°F. Deep-fry the spring rolls in batches for 3 - 4 minutes or until golden and crisp. Drain on paper towels. Serve hot with the sweet chili dipping sauce.
1.
You can cook the spring rolls 2 - 3 hours in advance, then reheat them on a foil-lined baking sheet at 400°F for about 10 minutes.
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