Musakhan Rolls

Heat 1.5 tablespoons of olive oil in a large skillet and cook onion with sumac over medium heat until very soft.

Add chicken breast, allspice and salt to sumac onions and cook, stirring, until the chicken is cooked through. Stir in pine nuts. Let cool for 5 minutes.

Spoon 2 heaped tablespoons of musakhan filling near one corner of each of the spring roll wrappers. Fold in the sides and roll up tightly, sealing the edge with a dab of water.

Brush filled rolls with the remaining olive oil and air fry in a single layer, turning once, until golden and crisp.