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.