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The trick to getting a crispy spring roll wrapper is spraying it with plenty of oil. The tangy Moscato sauce is a perfect Purim addition.
Yield: 25 cigars
1 large onion, sliced thinly
2 tablespoons oil, such as Gefen Canola Oil
12 ounces white mushrooms, cleaned and sliced
2 pounds chicken cutlets, cut into bite-size pieces
1/2 tablespoon kosher salt
1/4 teaspoon black pepper
2 teaspoons parsley flakes
1 (25-count) package Gefen Spring Roll Wrappers
2/3 cup Bartenura Moscato, or any sweet white wine
Sauté onion in oil until beginning to brown, about 10 minutes.
Add mushrooms; sauté another 10 minutes.
Add chicken and spices. Cook until chicken is no longer pink, about 15 minutes. (It’s okay if chicken is not fully cooked inside since it will continue to bake in the oven.)
Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
Lay a spring roll wrapper diagonally on working surface.
Spoon some filling in a horizontal line toward bottom corner of wrapper, avoiding any liquid which can cause wrapper to tear.
Fold both sides in, then roll up egg-roll style.
Place on a prepared baking sheet. Repeat with remaining wrappers and filling.
Spray spring rolls generously with oil. Bake until nicely browned, about 15 minutes.
In a small saucepan, mix apricot jam, mustard, and garlic. Heat until mixture begins to bubble. Remove from heat.
Stir in Moscato.
Serve cigars with dipping sauce. If plating, serve over a bed of rice.
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