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Msakhan Chicken Egg Rolls Recipe

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Msakhan Egg Rolls are a unique fusion dish combining the rich, caramelized onion and spiced shredded chicken flavors of traditional Middle Eastern Msakhan with the crispy, golden exterior of egg rolls. These savory appetizers are perfect for enjoying warm, garnished with toasted pine nuts, fresh parsley, and a sprinkle of sumac for an authentic tangy 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, for garnish
  • chopped parsley, for garnish
  • sumac, for garnish

Instructions

  1. Caramelize the Onions and Make the Filling: Heat a pot over medium heat and add the olive oil. Once the oil is 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 by mixing in the sumac, cumin, salt, black pepper, and 7 spice. Add a drizzle of pomegranate molasses and combine well. Stir in the shredded rotisserie chicken, minced garlic, additional sumac, cinnamon, black pepper, 7 spice, cardamom, and lemon juice. Adjust salt to taste. Mix thoroughly and remove from heat.
  2. Roll the Egg Rolls: Take one egg roll wrapper and place approximately 2 tablespoons of the filling along one edge. Fold the left and right sides towards the center, then roll tightly almost to the end. Brush the edge with water and finish rolling to seal the wrapper tightly.
  3. Pan Fry the Egg Rolls: Heat vegetable oil in a pan over medium heat. Place the egg rolls carefully into the hot oil, ensuring not to overcrowd the pan. Fry each side for 2 to 3 minutes until golden brown and crispy. Remove and drain excess oil on paper towels.
  4. Alternatively, Air Fry the Egg Rolls: Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket and the egg rolls with avocado or vegetable oil spray. Cook the egg rolls for 6 to 7 minutes, then flip and cook for an additional 6 to 7 minutes until they are golden and crispy all around.
  5. Garnish and Serve: Plate the warm Msakhan egg rolls and garnish with toasted pine nuts, chopped parsley, and a sprinkle of sumac. Serve immediately to enjoy the perfect blend of savory, spicy, and tangy flavors.

Notes

  • Caramelizing the onions properly is key to developing the deep, sweet flavor characteristic of Msakhan.
  • You can adjust the spices according to your taste preference, especially the 7 spice and sumac levels.
  • For a lighter version, air frying is recommended over pan frying to reduce oil absorption.
  • If you don’t have rotisserie chicken, cooked and shredded chicken breast can be used instead.
  • These egg rolls are best enjoyed fresh and warm for optimal crispiness.

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