The First Bite That Hooked Me
The smell hit me first—caramelized onions, tangy sumac, and crispy golden wrappers. I bit into my first Msakhan egg roll at a friend’s potluck. The crunch gave way to juicy chicken and sweet-sour onions. Ever wondered how you could turn a classic Palestinian dish into finger-licking party food? These egg rolls are the answer. They’re messy, flavorful, and impossible to stop eating.
My friend’s grandma made them look easy. But I knew there was magic in those spices. Now I cheat with rotisserie chicken—shh! What’s your favorite “shortcut” dish? Share below!
My Kitchen Disaster (And Why It Worked)
My first try? I burned the onions. Badly. I rushed, thinking high heat would speed things up. Nope. Low and slow is the secret. Cooking teaches patience—and that’s why homemade food tastes like love.
I salvaged it by adding extra pomegranate molasses. The sweetness balanced the char. Now I set a timer and stir often. Mistakes can lead to happy accidents. Have you ever saved a dish from disaster? Tell me your story!
Why These Flavors Pop
• The sumac and pomegranate molasses create a tangy-sweet punch.
• Crispy wrappers contrast with the soft, spiced chicken filling.
Which flavor combo surprises you most? Is it the cinnamon with garlic or the cardamom with lemon? I’d pick the sumac-onion duo. It’s the star of the dish.
A Dish With Roots
Msakhan comes from Palestinian farmers. They used sumac from local trees and flatbread to soak up juices. *Did you know sumac was used as medicine long before it hit kitchens?*
This egg roll twist keeps the soul of the dish. It’s portable, perfect for sharing. Try it at your next gathering—then watch them disappear. Would you serve these as an app or main dish? Vote in your head!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Yellow or red onions | 3 to 4 | chopped small |
| Extra virgin olive oil | 1/2 to ¾ cup | |
| Sumac | 2 tablespoons | |
| Cumin | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| 7 spice | 1 teaspoon | |
| Pomegranate molasses | 2 to 3 tablespoons | |
| Rotisserie chicken | 1 | shredded |
| Sumac | 1 teaspoon | |
| Minced garlic | 1 tablespoon | |
| Cinnamon | 1/8 teaspoon | |
| Black pepper | 1/4 teaspoon | |
| 7 spice | 2 teaspoons | |
| Cardamom | 1/8 teaspoon | |
| Lemon juice | juice of half a lemon | |
| Salt | to taste | |
| Egg roll wrappers | 18 | |
| Water | as needed | for sealing |
| Vegetable oil | as needed | for frying |
| Toasted pine nuts | as needed | garnish |
| Chopped parsley | as needed | garnish |
| Sumac | as needed | garnish |
How to Make Msakhan Egg Rolls
Step 1
Caramelize the onions first. Heat olive oil in a pot over medium heat. Add chopped onions and cook for 10 minutes. Stir occasionally to prevent burning.
Step 2
Keep cooking onions for 30–35 minutes. They should turn golden and soft. Add sumac, cumin, salt, pepper, and 7 spice. Mix well for even flavor.
Step 3
Toss in pomegranate molasses for tang. Add shredded chicken, garlic, and more spices. Squeeze lemon juice and adjust salt. Stir until everything’s combined.
Step 4
Fill egg roll wrappers with 2 tbsp of mix. Fold sides in, then roll tightly. Seal the end with water.
Step 5
Fry in hot oil until golden. Flip after 2–3 minutes. Drain on paper towels. (*Hard-learned tip: Don’t crowd the pan—crispy rolls need space!*)
What’s the secret to extra-crispy egg rolls? Share below!
Cook Time: 45 minutes
Total Time: 90 minutes
Yield: 18 egg rolls
Category: Appetizer, Middle Eastern
Fun Twists on Msakhan Egg Rolls
Vegetarian Swap chicken for roasted eggplant or chickpeas. Just as hearty, no meat needed.
Spicy Add chopped jalapeños or red pepper flakes. A little heat kicks up the flavor.
Cheesy Toss in crumbled feta or halloumi. Melty cheese makes everything better.
Which twist would you try first? Vote in the comments!
Serving Suggestions
Pair with cucumber yogurt sauce or tahini dip. Add a side of fresh tabbouleh for crunch.
Drink with mint lemonade (non-alcoholic) or a crisp white wine. Both balance the rich flavors.
Which would you choose tonight? Let us know!
Storing and Reheating Tips
These egg rolls taste best fresh but keep well too. Store leftovers in the fridge for 3 days. Reheat in the air fryer at 350°F for 5 minutes to keep them crispy. Freeze uncooked rolls on a tray, then bag them for up to 2 months. Fry straight from frozen—just add 2 extra minutes. *Fun fact: My neighbor’s kids sneak these from the freezer as snacks!* Batch-cooking? Double the filling and freeze half for later. Why this matters: Prepping ahead saves time on busy nights.
Quick Fixes for Common Issues
Soggy wrappers? Pat the filling dry before rolling. Onions not caramelizing? Add a pinch of sugar to speed it up. Oil too hot? Test it with a bread crumb—it should sizzle gently. If your rolls burst while frying, seal the edges tighter with water. Why this matters: Small tweaks make big differences in flavor and texture. Ever tried baking these instead? Share your results below!
Your Questions, Answered
Can I make these gluten-free? Yes! Use rice paper or gluten-free wrappers.
How far ahead can I prep these? Assemble rolls 1 day ahead—keep them covered in the fridge.
No pomegranate molasses? Swap in balsamic glaze or a squeeze of lemon.
Can I use turkey instead of chicken? Absolutely—rotisserie turkey works great.
Want to make fewer rolls? Halve the recipe easily. Got other swaps? Tell me in the comments!
Let’s Keep the Conversation Going
I hope these egg rolls bring a taste of Palestine to your table. *Fun fact: My first batch vanished in 10 minutes at a potluck!* Tag @SpoonSway on Pinterest with your creations—I’d love to see them. Cooking is better together, so share your twists below. Happy cooking!
—Sarah Cooper
