Starter
Msakhan Egg Rolls
1 h 15 minServes 12Nutri-Score C€€
C
1 h 15 min
1 h 15 minMsakhan Egg Rolls
what you need
Ingredients
onion (thinly sliced)Produce4 pieces
olive oil (high quality)Pantry120 ml
sumac (plus more for garnish)Spices15 g
black pepper (ground)Spices3 g
pomegranate molassesPantry30 ml- allspice (ground)Spices3 g
cinnamon (ground)Spices2 g
saltSpices6 g
rotisserie chicken (shredded)Meat600 g
lemon juice (freshly squeezed)Produce30 ml
garlic (minced)Produce3 pieces
parsley (chopped, plus more for garnish)Produce30 g- egg roll wrappersPantry12 pieces
pine nuts (fried for garnish)Nuts & seeds40 g- frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
250kcal
- Carbs
- 18 g
- Proteins
- 12 g
- Fat
- 15 g
what you’ll use
Tools
Frying pan
Mixing bowl
Deep fryer
Slotted spoon
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Freeze for later (optional)
- Arrange the rolls in a ziploc bag.
- Store in the freezer until ready to cook.
- Step 5
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.
- Step 6
Garnish and serve
- Top with fried pine nuts, parsley and more sumac.
- Serve warm.
most cooked first