Gently mix all ingredients except spring roll wrappers until blended. Lay wrapper on a clean, dry surface and place a tablespoon of filling in the corner closest to you. Fold the corner over the filling and roll tightly and evenly into a cylinder shape until reaching the widest part of the wrapper. Fold over both sides and continue rolling. Rub a few drops of cornstarch and water slurry along the edges of the top peak to hold the spring roll together. Continue with remaining wrappers, placing them on a pan, seam side down, and covered with plastic wrap or a damp tea towel to keep them from drying out. Just before serving, deep fry the spring rolls at 350°F for 3 to 4 minutes. (These can also be fried in a wok.) Work in batches and place them on a rack to drain. Serve with sweet chili sauce.
(Yields 16 spring rolls)