Preheat the oven to 375ºF.

Heat a wok or large sauté pan over high heat. Coat the pan lightly with oil, then add the chicken and season with kosher salt and black pepper. Sauté, breaking up the chicken, until cooked through, 5-6 minutes. Transfer the chicken to a bowl and set it aside.

Coat the same pan heavily with more oil, then add the garlic, ginger, and scallions. Sauté over medium-high heat, stirring, for 1 minute. Season with kosher salt and black pepper. Add the hoisin and lime juice and cook, stirring, for 1 minute.

Transfer the sautéed aromatics to the bowl with the chicken. Mix well, then transfer to the refrigerator to chill.

Open the can of biscuit dough. Mix and combine the dough with your hands, then turn it out onto a lightly floured surface. Roll the dough into a flat, ¼-inch-thick rectangle.

Spread the chicken mixture over the dough, reaching all the way to the edges of the rectangle. Roll the dough into a large tube, then cut it crosswise into ½-inch-thick slices.

Arrange the slices spiral-sides up on a lightly greased cookie sheet. Bake until golden brown and cooked through, 8-10 minutes. Serve hot.

Heat a wok or large sauté pan over high heat. Coat the pan lightly with oil, then add the garlic, ginger, and scallions. Sauté, stirring, for 1 minute.

Add the mushrooms to the pan and season with kosher salt and black pepper. Cook, stirring, until soft, about 2 minutes. Stir in the spinach to wilt slightly and season with more kosher salt and black pepper.

Transfer the veggie mixture to a bowl. Set it aside to cool to room temperature or chill in the refrigerator.

Once the veggie mixture is cooled, fold in the feta. Taste and season the filling with more kosher salt and black pepper as needed.

To assemble the bings, working 1 at a time, lay a spring roll wrapper on a clean, dry surface. Place 3 tablespoons of the filling in the middle of the wrapper. Wet with egg wash or water the top part, fold up bottom then fold top part over.  Flip bing over, wet both ends and fold over into a square bing. Repeat with the remaining wrappers, filling, and egg wash.

Wipe out the pan used for cooking the filling, then heavily coat it with oil and place it over medium heat. Working in batches if needed, add the bings to the pan and sear on both sides until cooked through and golden brown. Serve.