Msakhan Egg Rolls

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Let’s transform Msakhan into something exciting: Egg Rolls! Msakhan, a delicious Palestinian dish with tangy caramelized onions and roasted chicken over bread, can be turned into incredible egg rolls using rotisserie chicken. Same great flavor, less effort!

Msakhan uses LOTS of onions, so get ready to chop a few. Chop them small for quicker caramelization. Use red onions for a brighter color or yellow onions for a sweeter taste. Heat olive oil in a pot over medium heat. Add onions, cook for 10 minutes, then add sumac, cumin, salt, black pepper, 7 spice, and a drizzle of pomegranate molasses. Cook for another 30-40 minutes until soft.

Shred a rotisserie chicken. Mix it with caramelized onions, sumac, salt, garlic, cinnamon, black pepper, 7 spice, cardamom, and lemon juice. The filling is ready!

Time to fill and roll! Use egg roll wrappers. Place filling on one edge, fold sides in, then roll tightly. Seal with water. To fry, use vegetable oil. Deep fry until golden brown or air fry for a healthier option.

Make a large batch and freeze for later! Prepare as usual but don’t fry. Freeze in Ziploc bags. Fry when needed. No need to thaw, just fry until crispy.

Msakhan Egg Rolls

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish
Servings 18


  • 3 to 4 onions chopped
  • Olive oil
  • Sumac cumin, salt, black pepper, 7 spice
  • Pomegranate molasses
  • Rotisserie chicken
  • Minced garlic cinnamon, cardamom, lemon juice
  • Egg roll wrappers
  • Vegetable oil
  • Pine nuts parsley, sumac (for garnish)


  • Caramelize onions in olive oil. Season with spices and pomegranate molasses.
  • Mix shredded chicken with caramelized onions and additional spices.
  • Fill egg roll wrappers, roll tightly, and seal with water.
  • Fry until golden brown or air fry for a healthier option.
  • Garnish with toasted pine nuts, parsley, and sumac. Enjoy warm!

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