Finely chop peppers, scallions, and red onion and sugar snap peas and divide mixture into two bowls. Heat a wok with a little stir fry oil.
Slice the chicken fillet into thin strips and when the pan is very hot cook the chicken until it has a nice brown colour. When the chicken is cooked take it out of the pan and place it in a bowl. Add a little more oil to the pan and now stir fry one bowl of the vegetable mixture.
When the vegetables are cooked al dente (slightly cooked) add the chicken and the coriander to the mixture. Add 4tbs of Soya sauce and 1 tbs of sweet chilli sauce to the stir fry. Let it cook on high heat for a few min and then let it cool down.
To make mango salsa dice a ¼ of a chilli and a half of a ripe mango. Mix together, add 1tbs of extra virgin olive oil and season with salt and pepper.
To make the coconut milk dressing, simply add 6tbs of coconut milk and 2tbs of sweet chilli sauce and stir in a bowl. Pour this over the spare bowl of vegetables and place in the fridge until the spring rolls are cooked.
To assemble the spring rolls glaze the perimeter of the spring roll pastry (around 2cm in thickness) with the egg white. Place half of the stir fry mixture into the pastry and tightly wrap! (Use as much egg white as you need in order to hold the wrap together). Put spring rolls into deep fat fryer until crispy and brown.
To serve place around 2tbsp of the coconut dressed vegetables in the centre of the plate. Cut the spring roll down the centre at an angle. Place at either sides of the vegetables and garnish with mango salsa around the outside of the plate.