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Msakhan Chicken Egg Rolls Recipe

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Msakhan Egg Rolls combine the rich, caramelized flavors of traditional Palestinian Msakhan filling with the crispy delight of fried egg rolls. These savory rolls are packed with spiced shredded rotisserie chicken, caramelized onions infused with sumac and aromatic spices, then fried or air-fried to golden perfection. Garnished with toasted pine nuts, fresh parsley, and an extra sprinkle of sumac, they make a perfect appetizer or snack that blends Middle Eastern flavors with a fun twist.

Ingredients

The Filling

  • 3 to 4 yellow or red onions, chopped small
  • 1/2 to 3/4 cup extra virgin olive oil
  • 2 tablespoons sumac
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 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, for garnish

Instructions

  1. Caramelize the Onions and Make the Filling: Heat a pot over medium heat and add the olive oil. Once hot, add the chopped onions and cook down for about 10 minutes, stirring occasionally. Continue cooking for another 30 to 35 minutes until the onions are completely caramelized and softened. Season the onions with sumac, cumin, salt, black pepper, and 7 spice and mix well. Drizzle in the pomegranate molasses and stir to combine. Add the shredded rotisserie chicken, minced garlic, additional sumac, cinnamon, black pepper, 7 spice, cardamom, lemon juice, and salt to taste. Mix everything together thoroughly and remove from heat.
  2. Roll the Egg Rolls: Lay one egg roll wrapper flat. Place about 2 tablespoons of the filling along one edge. Fold the left and right sides inward toward the center, then roll tightly until almost at the edge. Brush the edge with water and finish rolling to seal the wrapper completely.
  3. Fry the Egg Rolls (Pan Fry Method): Heat vegetable oil in a pan over medium heat for frying. Add the egg rolls, making sure not to overcrowd the pan. Fry for about 2 to 3 minutes on each side until golden brown and crisp. Remove and drain on paper towels to remove excess oil.
  4. Alternatively, Air Fry the Egg Rolls: Preheat the air fryer to 375°F (190°C). Lightly spray the basket and the egg rolls with avocado or vegetable oil spray. Cook for 6 to 7 minutes, then flip the egg rolls and cook for another 6 to 7 minutes until golden and crispy on all sides.
  5. Garnish and Serve: Once cooked, garnish the egg rolls with toasted pine nuts, chopped parsley, and a sprinkle of sumac. Serve warm and enjoy the fusion of Middle Eastern flavors in a crispy wrapper.

Notes

  • You can adjust the spices according to your preference, especially the amount of sumac and 7 spice.
  • The filling can be prepared a day in advance for easier assembly.
  • If you prefer a lighter version, use the air fryer method instead of pan frying.
  • Make sure the oil is hot enough before frying to prevent the egg rolls from absorbing excess oil.
  • Leftover filling can be used as a flavorful topping for flatbreads or salads.

Find it online: https://mealoria.com/msakhan-chicken-egg-rolls-recipe/