Heat 2 tablespoons of cooking oil in a wok over medium-high heat, then add the cabbage, jicama, and carrots to the wok.
Stir-fry the vegetables until they turn soft.
Add sugar, salt and white pepper to the vegetables. Stir well to combine, then remove the vegetables from the wok. Allow them to cool.
Wrap the vegetable mix into the spring roll wrappers: Lay the wrapper out flat in the shape of a diamond. Place about 2 heaping tablespoons of the vegetable filling near the lower corner of the diamond closest to you. Fold the bottom edge of the diamond up over the filling. Fold both sides of the wrapper towards the middle, then roll up the spring roll almost all the way. Dip your finger into some water and spread it on the top edge of the wrapper to create a seal, then finish rolling.
Heat cooking oil in a wok or frying pan to approximately 325°F.
When the oil is ready, carefully place the spring rolls in the oil (2 - 3 at a time) and fry them till they turn a light golden brown.
Place the spring rolls on a baking sheet lined with paper towels or oil-absorbing paper.
Serve with sweet chili sauce. Enjoy!
Notes
Shred the cabbage using a mandolin.
To julienne the jicama and carrots, slice them with a mandolin horizontally first then julienne the slices.