Caramelize the onions

• Heat the olive oil in a frying pan and add the sliced onions.
• Season with sumac, black pepper, pomegranate molasses, allspice, cinnamon and salt.
• Cook, stirring occasionally, until the onions are deeply caramelized.

Add the chicken and aromatics

• Add the shredded rotisserie chicken to the caramelized onions.
• Stir in the lemon juice, garlic, parsley and remaining spices.
• Cook until everything is heated through and well combined, then let cool slightly.

Fill and roll the egg rolls

• Place a spoonful of the chicken filling on each egg roll wrapper.
• Roll up tightly, folding in the sides.
• Seal the edges with a little water.

Freeze for later (optional)

• Arrange the rolls in a ziploc bag.
• Store in the freezer until ready to cook.

Fry or air fry

• Deep fry the rolls in hot oil until golden, or spray with oil and air fry until golden, crispy and bubbly.

Garnish and serve

• Top with fried pine nuts, parsley and more sumac.
• Serve warm.