Cook the ground pork in a skillet until no longer pink.

Add the cabbage, carrot, and soy sauce and stir-fry until just wilted, then cool.

Spoon the filling onto each wrapper and roll up tightly, sealing the edge with water.

Heat the oil to 350°F in a deep pan.

Fry the rolls in batches for 3 to 4 minutes until golden and crisp.

Drain on paper towels and serve with sweet chili sauce.