Let the fresh whole young chicken come to room temperature on the kitchen counter with the vegetables, lemon, cheese, ham, and large spring egg roll rice paper.

Debone the chicken as follows. Remove cavity organs to salted water. Use kitchen scissors to snip wing tips, set aside for soup. Lay chicken, breast down, cut back bone lengthwise with scissors. Snip drumsticks along the bone, remove bone. Now snip thighbones along the bone, remove.

Now snip ribs from breast meat and backbone, shoulder blades from chicken. Use bones and carcass to make chicken soup. There will be one pound of chicken for soup, four pounds deboned meat, chicken fat and organs for stuffed chicken.

Dip rice paper egg roll wrappers in hot water till soft, glue together by overlapping them in a figure eight. Chop chicken fat, melt, stirfry gizzard, liver, heart, move neck and wings aside for soup, chop stirfried gizzard, liver, heart, fine. Stirfry bean sprouts and slivered onions and pepper in chopped organs, sprinkle on wet soft egg roll wrappers. Lay washed whole fresh asparagus on top of bean sprouts.

Lay shaved ham, slices of cheddar cheese, carrot strips, chopped organs, slivered stirfried vegetables on top.

Roll everything tight into egg roll wrappers and wrap chicken around eggroll stuffing. Close stuffed chicken with butcher twine. Rub the stuffed chicken skin with harissa.

Preheat oven to 450F degrees, place stuffed chicken roll in baking pan in air fryer or oven, bake 45 minutes till skin is crisp. Slice in half to check, let rest if you want to cook roll itself longer.

When done, make 1” thick slices. Display slices on serving tray. Stir cornstarch with white wine in chicken drippings in baking pan, make lemon wine gravy, serve gravy with chicken. Bring bones and trim to a boil for soup, simmer overnight. See whole chicken soup recipe. Enjoy.