Musakhan Spring Rolls

Approximately makes 60-63

Ingredients:

600g chicken breast, cut into small pieces 

1 tbsp oil

1 tsp sumac 

1 tsp Supreme Cumin Powder 

1 tsp Supreme Coriander Powder 

½ tsp Supreme Coarse Black Pepper 

¼ tsp Supreme Green Cardamom Powder 

¼ tsp Supreme Cinnamon Powder 

¼ tsp Supreme Nutmeg Powder 

1 tsp Supreme Chilli Powder 

¼ tsp Supreme Clove Powder 

¼ all spice 

Salt to taste 

70g pine nuts 

⅓ cup oil

600g red onion, peeled & finely chopped 

2 tbsp Sumac 

1 tsp Supreme Cumin powder 

¼ cup parsley, finely chopped 

70 8.5 inch spring roll sheets 

Flour paste: 

Mix together:

½ cup plain flour 

½ cup water 

Method: 

Add 1 tbsp oil to a pot over medium-high heat. Add chicken and salt, mix well and cook until all water has evaporated and chicken is cooked through. Add cumin powder, coriander powder, coarse black pepper, green cardamom powder, cinnamon powder, nutmeg powder, chilli powder, clove powder and allspice. Mix well and cook for a few minutes. Remove from heat and set aside. Heat ⅓ cup oil in another pan over medium heat. Once heated add the pine nuts and fry until golden. Scoop out the pine nuts using a slotted spoon and drain on kitchen paper. In the same pan add in the chopped red onions and salt. Stir well and saute until soft. Add sumac and cumin. Mix well then add in the cooked chicken and pine nuts. Mix well and cook for a few minutes then remove from heat and set aside to cool. Once the mixture is fully cooled, mix in the chopped parsley. 

To fill: lay the spring roll sheet on a clean surface and place 1 heaped tbsp of mixture near the bottom of the sheet. Brush edges with flour paste, then fold in the sheet on either side so that they overlap and roll tightly towards the top and seal end with flour paste. Repeat with remaining spring roll sheets and filling.At this point you can freeze the spring rolls. 

To cook: deep fry in hot oil until golden brown and cooked through.