Sweet and Spicy Chicken Turnovers with Cilantro Dip

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add onions and cook until they begin to brown, 7 – 8 minutes. Add garlic to onions and cook for another minute.

Add chicken to onion mixture and break up with wooden spoon. Season with mustard powder, curry powder, chili flakes and salt. Cook until no pink remains in chicken, about 6 minutes.

Stir cornstarch with water, maple syrup, lime juice and soy sauce in a small bowl. Stir in to chicken mixture and cook until thickened, about 1 minute. Remove pan from heat and set aside to cool, 20 minutes.

Place all the dip ingredients in a blender and process until smooth. Serve dip alongside turnovers.

Preheat oven to 375˚F and line a baking sheet with parchment paper. Set aside.

Lightly brush halved spring roll sheets with remaining 2 tablespoons oil. Working one at a time, place filling by the tablespoon full at the bottom of a pastry strip. Take left corner across filling and place it on the right side to form a triangle. Fold it over again to form a next triangle, then take the right corner to left side and continue folding until strip is used up and no open edges remain. Repeat with remaining pastry and filling. Place turnovers on prepared sheet and brush with oil. Bake until golden, 25 – 30 minutes. Makes 24 turnovers.