Prepare the vegetables by slicing them thinly. Use any combination you like—add what you enjoy and skip what you don't. Heat a pan with vegetable oil over medium-high heat. Add the ground chicken or pork and cook until done. Add the vegetables and season to taste with soy sauce and sugar. (Optionally, add a pinch of curry powder for extra flavor.) Stir-fry until the mixture is cooked and slightly dry. Let the filling cool before wrapping.

To wrap, place some filling near one corner of a spring roll wrapper. Fold the left and right corners over the filling, then roll it up tightly. Mix a little all-purpose flour with water to make a paste, and use it to seal the edge so the rolls don't open while frying. Lightly coat the rolls with all-purpose flour.

Once wrapped, fry the spring rolls in a pot of hot oil until golden brown. Serve with sweet chili sauce. You can make a large batch and freeze them for several days.