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.

Mix together the carrot, cabbage, soy sauce, rice wine vinegar, and season with salt and pepper.

Lay out the egg roll wrapper in a diamond 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). Repeat with remaining egg roll.

To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl. Set aside.

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

Mix the chicken pieces and cornstarch in a bowl until all the pieces are well coated. Dip into the egg, then into the flour before adding to the hot oil.

Cook the chicken for 2-3 minutes, until cooked through and crispy to an internal temperature of 160 degrees using a thermometer.

Remove to a baking sheet and continue cooking all the chicken pieces.

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.