Finely chop the onion and sauté it with salt, pepper, and turmeric.

Cut the chicken into small cubes, add to the onions, and sauté until cooked.

Add the mushrooms and sauté until their moisture evaporates.

Add the peas, corn, and tomato paste, and sauté briefly.

Place a spoonful of the filling and some mozzarella cheese onto each pastry sheet, then roll it up. Use a damp brush to seal the edges.

Fry the rolls in a pan on all sides until golden and crispy.