Combine mango with 3/4 cup water, rice vinegar, garlic, salt, and most of the brown sugar in a small saucepan. Bring to a boil, reduce to medium-low heat, and cook for 5 minutes.

Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoons water with cornstarch and stir into the saucepan. Cook until sauce thickens, about 3-5 minutes. Leave chunky or blend for smooth texture.

Heat 1 tablespoon oil in saucepan on medium-high. Add chicken, sauté until browned (~5-7 minutes), and sprinkle with jerk seasoning. Add shallot and garlic, cooking until shallot softens (~3 minutes).

Reduce heat to medium, stir in cabbage, carrots, and remaining sugar. Cook until cabbage turns translucent (~3-5 minutes). Let cool.

Heat remaining vegetable oil. Fry diced plantains until browned (~5 minutes). Drain on paper towels.

Prepare egg roll wrappers: mix egg and water for egg wash. Lay wrappers flat, add filling, and brush edges with egg wash. Fold and seal each wrapper.