Heat the sesame oil in a large wok or skillet over medium-high heat. Add the ground beef and cook until nicely browned, about 5-7 minutes.

Add the shredded cabbage, shredded carrots, sliced bell peppers, and bean sprouts to the skillet. Sauté until the vegetables soften and all excess liquid evaporates from the pan.

Stir in the soaked glass noodles and fresh cilantro until well combined. Remove the skillet from heat and allow the filling mixture to cool completely.

Place about 2 tablespoons of the cooled filling near the bottom corner of an egg roll wrapper. Fold the bottom corner up over the filling, tuck in the sides tightly, and roll upward, sealing the final corner with a small dab of water.

Heat the sunflower oil in a deep, heavy-bottomed pot to 350°F (175°C). Carefully lower the rolled spring rolls into the oil in small batches to avoid overcrowding.

Deep-fry the rolls for 3-4 minutes, rotating them occasionally with tongs, until they reach a crispy golden-brown exterior. Remove and drain on a paper towel-lined plate.

Serve the warm spring rolls immediately alongside sweet chili dipping sauce.