Msakhan Egg Rolls with Sumac and Chicken Recipe
Msakhan Egg Rolls are a delightful fusion of Middle Eastern flavors wrapped in a crispy egg roll wrapper. Featuring a rich, caramelized onion and spiced shredded chicken filling infused with sumac, cumin, seven spice, and pomegranate molasses, these egg rolls offer a crunchy exterior with a juicy, aromatic interior. Perfect as an appetizer or snack, they can be fried traditionally or air fried for a lighter option.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 90 minutes
- Yield: 18 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
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
- 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, mixing well. Add a drizzle of pomegranate molasses and mix in. Then, add the shredded rotisserie chicken, minced garlic, more sumac, cinnamon, black pepper, 7 spice, cardamom, lemon juice, and additional salt if needed. Stir everything together thoroughly and remove from heat.
- Roll the Egg Rolls: Lay out an egg roll wrapper and add about 2 tablespoons of the prepared filling along one edge. Fold the left and right sides of the wrapper toward the center, then roll tightly until almost at the end. Brush the end with water and seal the egg roll completely to prevent it from opening during cooking.
- Pan Fry the Egg Rolls: Heat vegetable oil in a pan suitable for frying. Carefully place the egg rolls in the hot oil, avoiding overcrowding. Fry for about 2 to 3 minutes on each side or until they turn golden brown and crispy. Remove the egg rolls and place them on a plate lined with paper towels to drain excess oil.
- Air Fry the Egg Rolls (Optional): Preheat the air fryer to 375°F. Lightly spray the basket and egg rolls with avocado or vegetable oil spray. Place the egg rolls in the basket and cook for 6 to 7 minutes. Flip them over and cook for an additional 6 to 7 minutes until golden and crispy all over.
- Garnish and Serve: Once cooked, garnish the egg rolls with toasted pine nuts, chopped parsley, and a sprinkle of sumac for added flavor. Serve warm and enjoy!
Notes
- Ensure onions are caramelized slowly to develop deep flavor without burning.
- Adjust spices according to taste preferences, especially the 7 spice blend and sumac.
- Use fresh or good quality rotisserie chicken for best results.
- Sealing the egg rolls properly prevents filling from leaking during frying.
- Can be air fried as a healthier alternative to pan frying.
- Serve warm for the best flavor and texture experience.
