Preheat the oven to 375°F. Lightly grease two baking sheets with baking spray, then set aside.

In a medium bowl, whisk together egg whites and sugar, then add canola oil, melted butter, and vanilla. Add flour and whisk until smooth.

Drop 4-5 spoonfuls of batter onto each baking sheet, spreading to about 4-inch diameter. Bake for 7-8 minutes until edges brown.

Remove baked cookies and immediately shape into tubes, wrapping around a round utensil. Let cool.

While shells bake, prepare the filling by beating heavy cream until stiff peaks form. Fold in ricotta, cream cheese, powdered sugar, vanilla, and orange zest. Then fold in chocolate chips.

Pipe the filling into cannoli shells, garnish with chocolate chips if desired, and serve.