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–+ servings

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!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Yields18 egg rolls
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Servings18 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!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!