Rinse 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, make the eggrolls.
Prep the carrot and cabbage per instruction above. Mix together the carrot, cabbage, rice wine vinegar, and season with salt and pepper.
Lay out the 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 tight. 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).
Finish the rice: Once tender, fluff with a fork, season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
Prep vegetables for chicken per instruction above.
Make the Kung Pao Chicken: In a non-stick pan over medium heat, heat the sesame oil and the olive oil. Sauté the chicken until nicely browned. Add in the peppers and onions, and sauté for 4-5 minutes until they start to soften. Then add the garlic and ginger, and cook for another 1-2 minutes. Add the chicken broth, soy sauce, molasses, lime juice, and bring to a simmer. Add the dissolved cornstarch and simmer until the sauce thickens to a smooth consistency. Adjust the seasonings by adding soy sauce or salt to taste. Keep warm over low heat until you are ready to serve.
Cook egg rolls: Heat the vegetable oil in a saucepan over medium heat to 325°F (163°C). Once hot, 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.
Serve Kung Pao over rice and garnish with scallions. Enjoy with egg rolls and sweet chili sauce, and kombucha.