Add the cooking oil to a frying pan over medium heat. Add the chicken and cook until nearly done, about 5 minutes. Add the minced garlic to the pan.
Add the green onions, carrot, sugar, fish sauce, and oyster sauce to the pan. Stir and cook for one minute.

Add the rice noodles and cook for another 2 minutes. Remove from heat.

Arrange a wrapper with one point facing you. Spoon about 2 tablespoons of the filling onto the center of the wrapper. Fold the left corner over the filling. Fold the right corner over that. Fold the corner facing you over the top of the filling. Brush some water onto the remaining edges. Finish rolling tightly.

For the stovetop, heat an inch of oil in a skillet to 375 degrees F. Add the spring rolls and fry for 3-4 minutes per side, until crispy and golden.

For the air fryer: Place the spring rolls into the air fryer basket, seam-side down. Spray with cooking oil. Cook on 380°F (195°C) for 8 minutes, flipping and spraying halfway through cooking, until the spring rolls are crisp and golden brown on all sides.

Serve with sweet chili sauce.