For the Spring Rolls:

1. Preheat oven to 400 degrees F.
2. In a medium cast iron skillet, place chicken quarters. Drizzle with juice of 1/2 an orange, 2 tablespoons canola oil and salt and pepper. Bake for about 20 minutes, until golden and the juices in the pan are sizzling. Remove and let cool slightly in the pan. Shred the meat from the bones and set aside.
3. In a large skillet, cook scallions, garlic and ginger with a little oil. Add the celery, mushrooms, cabbage and bean sprouts. Leave over medium heat until the mushrooms and cabbage have cooked down.
4. In a small bowl, whisk together soy, teriyaki, sesame oil, chili paste, and juice of remaining orange half.
5. Add the parsley, shredded chicken and rice to the sauteed vegetables. Add the soy and orange mixture. Toss and set aside on low heat.
6. In a small cast iron skillet, heat about 3/4 cup of cooking oil.
7. Fill a pie plate with water and dip one spring roll into the plate for a few seconds until softened. Transfer to a damp kitchen cloth and place a little more than a tablespoon of filling an inch away from the bottom of the wrapper. Fold the bottom of the wrapper up and over the filling, towards the center. Fold the sides in and finish rolling.
8. Make sure your oil is very hot, otherwise your spring rolls will stick to the pan and will fall apart. Leave the rolls to fry until the edges are golden and crispy, gently roll them over and cook the other side until golden as well. Transfer to a plate lined with paper towels to drain the excess oil.

For Sweet & Sour Cranberries:

1. In a medium saucepan, cook down the cranberries with water and 1/2 cup white sugar.
2. Once all the cranberries have popped open and the mixture is sticky and thick, remove from the heat. Transfer to a heatproof bowl. Mix in brown sugar, soy, teriyaki, chili paste, sriracha, salt and pepper. Serve with your spring rolls.