For the pie bites: Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of a ramekin or portion cup. Set aside.
Add the water, sugar, lime juice, and butter to a saucepan over medium heat. Bring to a simmer. Turn the temperature down to low. Slowly stir in the egg. Continuously whisk the mixture until it becomes creamy, about 5 to 7 minutes. Then remove from the heat immediately. Whisk in cream cheese, then portion on top of the graham cracker crust. Refrigerate until fully set and cooled, about 1 to 2 hours or longer if needed.(It's important to constantly whisk the mixture once the egg is added so it does not cook or curdle.) Make the whipped cream: Whip the heavy cream in an electric mixer or by hand using a whisk until stiff peaks form. Refrigerate until ready to use.
Prep the ingredients per the instructions above.
Marinate the chicken: In a medium bowl, combine soy sauce, turmeric, garlic, ginger, brown sugar, and fish sauce. Add in the chicken and marinate for 30 minutes or overnight if desired.
Make the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili oil, and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Make the spring rolls: Mix together the carrot, cabbage, rice wine vinegar, and soy.
Lay out the wrapper with one corner pointing toward you. Using your finger or a pastry brush lightly moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Place the cabbage filling across the middle of the wrapper from side to side. Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight. Pinch together any open spaces to seal the wrapper entirely. Set aside. Heat the vegetable oil in a saucepan over medium heat to 325°F (162°C).
Make the soup: Bring the chicken broth to a simmer in a pot over medium heat. Stir in the sesame oil, salt, sugar, pepper, and turmeric.
Next, add the cornstarch and water mixture. (Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the cornstarch slurry, or you'll get clumps of cooked starch in your soup. Use more or less if you like a thicker or thinner soup. You can also add the starch in a couple of small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.)
Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. (The speed at which you stir the soup when adding the egg also determines whether you get large “egg ribbons” or small egg ribbons.)
Gently seal any areas of the spring rolls where they may be opened before frying. Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
Cook the chicken: Drain the chicken from the marinade, discarding the marinade.
Preheat a grill or grill pan on medium-high heat. Thread chicken onto skewers. Brush with canola oil. Grill, turning occasionally until the chicken is completely cooked through, reaching an internal temperature of 160°F (71°C) using a thermometer, about 10 - 12 minutes.
Serve the skewers with peanut sauce, spring rolls with chili sauce, soup garnished with scallions, key lime pie bites topped with whipped cream, and sparkling water.