Description
These Msakhan Egg Rolls offer a unique twist on a classic Middle Eastern dish, featuring a flavorful chicken filling with aromatic spices, all wrapped in crispy egg roll wrappers. Ideal for appetizers or snacks, they are served warm with yogurt or tahini sauce for dipping.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 large onion, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon allspice
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
- 1/4 cup sumac
- 10–12 egg roll wrappers
- 1 egg, beaten
- Oil for frying (vegetable or canola oil)
- Yogurt or tahini sauce (for serving)
- Fresh lemon wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced onions and sauté until they become translucent and slightly caramelized, about 5-7 minutes.
- Add the shredded chicken to the skillet, stirring to combine with the onions.
- Sprinkle in the ground cumin, coriander, allspice, turmeric, salt, and pepper. Stir well to ensure the chicken is evenly coated with the spices. Cook for an additional 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and fold in the toasted pine nuts, chopped parsley, and sumac. Set aside to cool slightly.
- Once the chicken filling has cooled enough to handle, take an egg roll wrapper and lay it on a clean, flat surface with one corner pointing towards you (like a diamond shape).
- Place about 2-3 tablespoons of the chicken filling in the center of the wrapper. Be careful not to overfill.
- Fold the bottom corner of the wrapper over the filling, tucking it in gently. Then, fold in the two side corners towards the center, creating an envelope shape.
- Finally, roll the wrapper away from you towards the top corner, sealing the edge with a little bit of the beaten egg.
- Repeat this process with the remaining wrappers and filling until everything is assembled.
- In a deep frying pan or a large pot, pour enough oil to submerge the egg rolls halfway (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place a few egg rolls in the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Using a slotted spoon, remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Continue frying the remaining egg rolls in batches until all are cooked.
- Once all the egg rolls are fried and drained, arrange them on a serving platter.
- Serve the egg rolls warm with a side of yogurt or tahini sauce for dipping.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- You can customize the filling by adding other vegetables or spices according to your preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes