Rise the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package. While the rice is cooking, prep the eggrolls.

Prep the carrot and cabbage per instruction above.

Lay out the egg roll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with remaining egg rolls.

Heat the oil in a saucepan over medium heat to 325°F (163°C). While the oil is heating, prep the chicken and sauce.

Cut the chicken per the instructions above. Transfer to a bowl and toss each piece with cornstarch. Set aside.

In a separate dish, combine all the ingredients for the sauce together.

Heat a non-stick skillet over medium high heat.

Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.

Cook the chicken: Add the oil to the non-stick skillet. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan and set aside, leaving about 1 tablespoon of the oil in the pan.

Cook the sauce: Return the pan to the heat and add the garlic, ginger, and pepper flakes. Saute for about 30 seconds. Add the sauce to the skillet and bring to a simmer, then add the chicken and toss to coat.

Finish the rice: Fluff with a fork and season with salt and pepper to taste.