Msakhan Egg Rolls

Updated at: Thu, 14 Mar 2024 10:04:36 GMT

Step 1

Heat a pot over medium heat and add the olive oil.

Step 2

Once the oil is hot, add the onions and cook down for about 10 minutes, stirring occasionally.

Step 3

Continue to cook for another 30 to 35 minutes, until completely caramelized and softened.

Step 4

Season the onions with sumac, cumin, salt, black pepper, and 7 spice. Mix together.

Step 5

Add a drizzle of pomegranate molasses and mix in.

Step 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.

Step 7

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

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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

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