Prep the ingredients per the instructions above.

Arrange the fruit into a bowl. Refrigerate until ready to serve.

Cook the rice according to the instructions on the package. Once cooked, place on a plate to cool. While the rice is cooking make the spring rolls.

Make the spring rolls: Mix together the cabbage mix, rice wine vinegar, and soy.

Lay out the wrapper with one corner pointing toward you. Using your finger or a pastry brush lightly moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Place the cabbage filling across the middle of the wrapper from side to side. 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. Pinch together any open spaces to seal the wrapper entirely. Set aside. Heat the vegetable oil in a saucepan over medium heat to 325°F (162°C).

Make the fried rice: Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrots and cook until soft, about 2-3 minutes. Add in the garlic and cook for about 30 seconds until fragrant. Add the shrimp to the skillet and saute until firm.

Fry the spring rolls: Gently seal any areas of the spring rolls where they may be opened before frying. Carefully place spring rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.

Add the beaten egg to the skillet and scramble until cooked. Add the cooked rice, peas, scallions, and soy sauce to the skillet with the egg. Cook for 2-3 minutes, stirring occasionally. Add more soy sauce to taste as needed.

Serve the fried rice with spring roll, sauce, fruit, and coconut water.