In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if necessary.

Add the shredded carrots, chopped green onions, minced garlic, and minced ginger to the skillet. Cook for about 3-4 minutes until the vegetables are tender.

Stir in the soy sauce, sesame oil, and sugar. Cook for an additional 2 minutes, then remove from heat and let the mixture cool slightly.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the beef mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a little water.

Repeat with the remaining wrappers and filling.

In a large skillet or deep fryer, heat oil over medium-high heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Serve warm with sweet chili sauce for dipping.