Heat 2 tbsp oil in a small pan and sauté the chopped onion until translucent.
Add the chopped celery to the onion and sauté for another 2-3 minutes.
Place the bean threads or rice noodles in a heatproof bowl and submerge them in boiling water for about 4-5 minutes. Drain the water out using a mesh strainer and roughly cut through the noodles with kitchen shears.
Finely chop the cabbage and submerge it in hot water for 5 minutes as well. Strain the cabbage of all water and set it aside to cool.
In a large bowl, combine bean threads, cabbage, shredded carrot, ground chicken thighs, and the sautéed onion and celery.
Season with salt and pepper. As mentioned in the ingredient list, use less salt if you plan to dip the rolls in soy sauce.
Begin assembling your spring rolls by laying out one spring roll wrap with a corner pointed toward you. Spread about 2 tbsp of the chicken and cabbage mixture in the middle and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll. Brush a little water on the top corner to help seal the spring roll.
Fill a skillet with about 2 inches of canola oil. Bring the oil to medium high heat and fry each spring roll 2-3 minutes per side. Place the fried spring rolls on a plate lined with paper towels to absorb excess oil. Serve hot with soy sauce or sweet chili sauce.