Directions:
1) Mix the ingredients for the cocktail sauce and set aside.
2) Mix the sugar, salt, soy sauce, and corn starch in a container.
3) Add soy sauce mixture to shrimp mixing well and then sauté lightly in a frying pan over medium heat. Add the celery and stir-fry until shrimp are just cooked.
4) Allow shrimp to cool and add cocktail sauce to shrimp mixture.
5) Open package of spring roll wrappers. If frozen, allow to thaw prior to using. Wrappers should be kept damp, so keep covered in packaging, or with a moist towel when not in use.
6) Place the wrapper in front of you in a diamond shape. Place the shrimp mix onto the wrapper 1/3 of the way up the wrapper from the bottom corner. Take the left and right corners and fold them toward the centre slightly overlapping the points. Fold the bottom corner up and then roll until the top point is reached. Seal the spring roll by using a mixture of flour and water paste.
7) Deep fry spring rolls at 350F for 1 minute turning occasionally to ensure even browning.
8) Remove from oil and drain over paper towels or on a rack.

For the Sweet Chili Spring Roll Dip:
1) Mix all the ingredients in a pot and simmer over medium heat until the sauce is thickened.
2) Allow the sauce to cool and serve with spring rolls.