In a medium size bowl, combine water, oil, lemon juice and salt together. Blend in flour until is formed.
Knead dough on a floured surface for about 5 minutes. Slam dough on the counter a couple of times to really active the gluten. Knead until dough is smooth and there are no lumps
Cover dough with plastic wrap and let set at room temperature until you are ready to use.
Chicken Spinach Filling
In a large skillet, sauté chopped onion, garlic, and carrots together in 2 tbsp. butter for about 10 minutes or until onions are translucent and carrots are soft.
Add chicken and spinach to skillet. Cook until spinach is wilted and chicken is warmed. Keep skillet on low temp to keep warm.
Roll out each phyllo dough ball into a rectangular shape. The dough should be very thin. Divide filling onto each rolled out rectangular dough and sprinkle breadcrumbs and cheese on top.
Roll up the dough like a burrito; the short sides first then roll the dough with the filling around and pinch the seam together.
Place on a baking sheet. Melt the remaining tbsp. butter and brush onto the top of each strudel. Sprinkle on paprika and bake at 375 °F for about 20 minutes. If you want more brown crust on top then turn on the broiler and brown top. Keep an eye out not to burn it. This only takes a minute or two.