Msakhan Egg Rolls

45 minutes
45 minutes
90 minutes
18 egg rolls
Turn msakhan into egg rolls! Msakhan is a delicious Palestinian dish packed with tangy caramelized onions and roasted chicken served over bread. It also makes for the most incredible egg rolls using a rotisserie chicken. All the same great flavor but less effort!
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Msakhan Egg Rolls

Turn msakhan into egg rolls! Msakhan is a delicious Palestinian dish packed with tangy caramelized onions and roasted chicken served over bread. It also makes for the most incredible egg rolls using a rotisserie chicken. All the same great flavor but less effort!

Caramelizing the Onions

Msakhan uses A LOT of onions so be prepared to chop a few onions. You want to chop the onions very small. If you have a vegetable chopper, the process will be a lot easier. If you want a more bright pink/purple color, use red onions like I did. If you want a more sweet taste, use yellow onions. I’ve made Msakhan using both before and both are amazing.

Add lots of olive oil to a pot over medium heat. Try to find the highest quality extra virgin olive oil you can get your hands on because this will definitely affect the taste.

Once the oil is hot, add the onions. Cook down for about 10 minutes, stirring occasionally. Then season with lots of sumac, cumin, salt, black pepper, 7 spice, and a drizzle of pomegranate molasses. Continue cooking for another 30 to 40 minutes until completely cooked down and softened.

The Chicken

The hardest part is done, all that time spent waiting for the onions to caramelize is over! On to the fun part. Rotisserie chicken is the ultimate hack to make this recipe so easy. Just purchase a rotisserie chicken from the grocery store and shred all the meat off. Add the chicken to the caramelized onion mix and season with more sumac, salt, minced garlic, cinnamon, black pepper, 7 spice, cardamom, and lemon juice. Mix all together and that’s it. The filling is ready to go!

Assembling and Frying the Egg Rolls

Now it’s time to fill and roll which is also a bit time-consuming but if you get some help for this step, it’ll go by quickly. I just use egg roll wrappers I find at my local supermarket. Feel free to use any wrappers you like, it can be spring rolls, tortillas, whatever you like!

Add two to three tablespoons of the chicken and onion filling to the bottom of the egg roll wrapper. Fold the left and right sides in and then fold over to cover the filling and roll tightly until you are close to the end. Brush all the edges with water and roll once more to seal it all up tightly. Repeat with the rest of the filling until it’s all used up!

At this step, you can deep fry them, air fry them, or freeze them to cook in the future! If you plan to deep fry them, use vegetable, canola, or peanut oil. Heat to 325°F and fry the egg rolls on both sides until golden brown all around. If you want to air fry them, spray with oil and cook until both sides are golden, bubbly, and crispy. You will have to flip over halfway into cooking so both sides can toast up.

Freezing Egg Rolls

My favorite part about making egg rolls is that I can prep a large batch and store it in the freezer whenever I need an appetizer for dinner! This is the perfect hack for Ramadan. To freeze them, prep the egg rolls as you always would but don’t fry them. Instead, store them in a single layer in large gallon-sized Ziploc bags. Keep in the freezer until ready to eat.

Whenever you want to fry some, take a few out and you just fry them as is. You could also let them thaw overnight in the fridge first and then fry but that’s not super necessary. Just make sure the oil is not too hot when frying so the egg rolls have enough time to defrost and get hot in the center before the outside is golden and crispy.

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Msakhan Egg Rolls

Turn msakhan into egg rolls! Msakhan is a delicious Palestinian dish packed with tangy caramelized onions and roasted chicken served over bread. It also makes for the most incredible egg rolls using a rotisserie chicken. All the same great flavor but less effort!

Turn msakhan into egg rolls! Msakhan is a delicious Palestinian dish packed with tangy caramelized onions and roasted chicken served over bread. It also makes for the most incredible egg rolls using a rotisserie chicken. All the same great flavor but less effort!

45 minutes
45 minutes
90 minutes
18 egg rolls

Ingredients

THE FILLING
  • 3 to 4 yellow or red onions, chopped small
  • 1/2 to ¾ cup extra virgin olive oil
  • 2 tablespoons sumac
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon 7 spice
  • 2 to 3 tablespoons pomegranate molasses
  • 1 rotisserie chicken, shredded
  • 1 teaspoon sumac
  • 1 tablespoon minced garlic
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 2 teaspoons 7 spice
  • 1/8 teaspoon cardamom
  • juice of half a lemon
  • more salt, to taste
OTHER
  • 18 egg roll wrappers
  • water, for sealing
  • vegetable oil, for frying
  • toasted pine nuts
  • chopped parsley
  • sumac
 

Instructions

CARAMELIZE THE ONIONS AND MAKE THE FILLING
  1. Heat a pot over medium heat and add the olive oil.
  2. Once the oil is hot, add the onions and cook down for about 10 minutes, stirring occasionally.
  3. Continue to cook for another 30 to 35 minutes, until completely caramelized and softened.
  4. Season the onions with sumac, cumin, salt, black pepper, and 7 spice. Mix together.
  5. Add a drizzle of pomegranate molasses and mix in.
  6. Add the shredded chicken, minced garlic, more sumac, cinnamon, black pepper, 7 spice, cardamom, lemon juice, and more salt if needed. Mix together one last time and take off the heat.
ROLLING AND FRYING
  1. Grab an egg roll wrapper. Add about 2 tablespoons of filling along one edge.
  2. Fold the left and right sides in toward the center first and then roll until you get almost to the end. Brush the end with water and finish the last roll to seal tightly.
  3. TO PAN FRY: Heat oil for frying in a pan. Drop the egg rolls in and don't overcrowd. Once golden brown on one side, about 2 to 3 minutes, flip over and allow the other side to get golden brown. Transfer to a plate lined with a paper towel to drain any excess oil.
  4. TO AIR FRY: Set the air fryer to 375°F. Spray the basket and egg rolls with avocado oil or vegetable oil spray. Cook for 6 to 7 minutes, then flip over and cook another 6 to 7 minutes or until golden and crispy all around.
  5. Garnish with toasted pine nuts, parsley, and sumac to enjoy warm!
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