Prepare the Filling:

In a mixing bowl, combine the shredded chicken, cream cheese, mozzarella cheese, sweet corn, garlic powder, black pepper, paprika, and chopped parsley. Mix well until all ingredients are evenly incorporated.

Prepare the Spring Rolls:

Lay out a spring roll wrapper on a clean surface with one corner pointing towards you (diamond shape).

Place about 2 tablespoons of the chicken and cheese filling onto the bottom corner of the wrapper.

Roll the Spring Rolls:

Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Moisten the edges of the wrapper with water or a flour-water mixture to seal the spring roll.

Repeat:

Continue filling and rolling until all the filling is used or you have made the desired number of spring rolls.

Fry the Spring Rolls:

Heat oil in a deep pan or a deep fryer over medium heat.

Once the oil is hot, carefully add the spring rolls in batches, making sure not to overcrowd the pan.

Fry the spring rolls until they are golden brown and crispy, about 3-4 minutes per batch.

Remove the spring rolls from the oil and drain them on paper towels to remove excess oil.

Serve:

Serve the chicken, cheese, and sweet corn spring rolls hot with your favorite dipping sauce, such as sweet chili sauce, or soy sauce.