Msakhan Egg Rolls

Picture Credit to the Original Owner

Turn msakhan into irresistible egg rolls! Msakhan is a delicious traditional Palestinian dish filled with tangy caramelized onions and perfectly roasted chicken, all served over warm, soft bread. This flavorful combination can be transformed into the most incredible egg rolls by using rotisserie chicken, making it a quick and easy twist on a classic. You get all the same rich, savory flavors with much less effort and a fun, crispy texture!

Msakhan Egg Rolls

Ingredients

• 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

• 18 egg roll wrappers

• water, for sealing

• vegetable oil, for frying

• toasted pine nuts

• chopped parsley

• sumac

Preparing the 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:

Grab an egg roll wrapper. Add about 2 tablespoons of filling along one edge.

1. 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.

2. 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.

1. 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.

1. Garnish with toasted pine nuts, parsley, and sumac to enjoy warm!

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.