Zesty Thai Shrimp Spring Rolls

Purée shrimp meat in food processor.

Pulse in remaining ingredients, except shrimp, egg roll wrappers and egg whites. Set mixture aside.

Take egg roll wrappers (large 6-inch ones) and cut stack in half on diagonal. 

Lay large butterflied shrimp on wrapper with tail end just sticking out of wide side where you made the cut, head facing triangle point. Shrimp should be butterflied fully so it lays open on its back, split side facing up.

Spread couple of tablespoons of filling along shrimp. Brush wrapper with beaten egg whites, then fold in triangle point of wrapper over head, sides of wrapper pulled down over that and roll up. (Situating shrimp a little off center and at slight angle makes for neatest roll.)

Set wrapped shrimp on cornstarch-dusted sheet trays.

Fry in deep fryer at 350°F until done.