24 to 26 spring roll sheets.
500 grams skinless chicken breast, thinly sliced.
1 large carrot, shredded.
1 red paper, halved and thinly sliced.
1 medium onion, chopped.
2 large zucchini, halved and thinly stripes.
1 small tomato, seedless and chopped.
1/4 cup sliced green olives.
1/4 cup sliced black olives.
1/2 cup low fat feta cheese.
1/2 cup low fat halloumi or mozzarella cheese, shredded.
1 teaspoon Arabic gulf spice mix.
1/2 teaspoon dried zatar or oregano.
1/2 teaspoon dried basil.
1/4 teaspoon black paper.
3/4 teaspoon salt or to taste.
1)Sauté onion, stir, cook 5 minutes, Add chicken, salt, spices and herbs , stir, cook, until chicken brown, add carrot, zucchini, red paper, stir , cover, cook until tender. Remove from heat stir with tomato and olives.
2)Grease 20x30 cm pan with a little oil, layer 8 sheets (glue each sheet with sealing mixture).
3)Cover with half of chicken mixture, cover with 4 sheets, sprinkled with half of cheese mixture, and cover with 4 more sheets. Continue layering with chicken mixture, spring roll sheets and cheese, ending with spring roll sheets .
4)Bake at 350 F, for 30 minutes or until golden brown.