Make the filling: Heat a pan over medium heat and add 1 tablespoon oil. Add the ground chicken and cook until just done. Add the carrots and cabbage, and stir-fry until the vegetables start to soften. Add the glass noodles, fish sauce, and sugar. Mix everything well, then transfer to a plate and let cool.

Prepare the wrappers: Remove the spring roll wrappers from the freezer and let them sit for 30 minutes to thaw. Separate the wrappers one at a time, keeping the rest covered with a damp cloth to prevent drying out. (If you can find white roti wrappers, they're softer and easier to roll, but frozen spring roll wrappers from the supermarket work well too.)

To fry: Heat about 1 cup (240 ml) oil in a pan over medium-high heat. When the oil is hot, reduce to medium and fry the spring rolls until golden brown (be careful not to burn them). Remove and drain on paper towels. Fry as many as you want to eat. Once done, cut them with kitchen scissors or a knife to hear that crispy sound. Serve with sweet chili sauce or plum sauce. They're also delicious with fresh Thai basil on the side.