In wok with 1 TBSP oil, add cubed chicken and spices, stir fry until done. Add shredded cabbage and stir fry until somewhat wilted. Add prepared rice and soy sauce. Mix well. Place about 1/3 cup of mixture on egg roll. Fold as instructed on egg roll package. Seal edges with a paste made of 2 parts water and 1 part flour. Fry in deep fryer until golden brown. Serve with soy sauce or sweet and sour sauce. Delicious!