Print

Crispy Msakhan Egg Rolls

crispy msakhan egg rolls - featured image
Print Recipe

A crispy, handheld snack combining the aromatic flavors of traditional Palestinian Msakhan with a crunchy egg roll wrapper. Perfect for quick snacking or entertaining with bold, comforting flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 medium large onions, thinly sliced
  • 2 tablespoons sumac
  • 1/4 cup toasted pine nuts
  • 1 teaspoon ground allspice
  • Salt and black pepper to taste
  • About 12 egg roll wrappers
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • Water or beaten egg (for sealing egg rolls)
  • Vegetable oil for frying (about 2 inches deep)

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add thinly sliced onions and a pinch of salt, cooking slowly until golden and caramelized, about 15 minutes. Stir often to avoid burning.
  2. Push onions to the side of the skillet and add chopped chicken thighs. Season with salt, pepper, 1 tablespoon sumac, and ground allspice. Cook until chicken is fully cooked and lightly browned, about 8-10 minutes.
  3. Add toasted pine nuts and chopped parsley. Stir to combine. Adjust seasoning with salt and pepper, sprinkle remaining sumac, then remove from heat and let filling cool slightly.
  4. Lay one egg roll wrapper on a clean surface with a corner pointing towards you (diamond shape). Spoon about 2 tablespoons of filling near the bottom corner.
  5. Fold the bottom corner over the filling, then fold in left and right corners snugly. Roll tightly towards the top corner, sealing the edge with a dab of beaten egg or water. Repeat with remaining wrappers and filling.
  6. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat to 350°F (175°C). Fry 3-4 egg rolls at a time until golden and crisp, turning occasionally, about 3 minutes per side.
  7. Remove egg rolls with a slotted spoon and drain on paper towels. Serve warm.

Notes

Do not overcrowd the frying pan to maintain oil temperature and crispiness. Caramelize onions low and slow for best flavor. Seal egg rolls tightly to prevent bursting. For gluten-free, use rice paper wrappers. For vegetarian, substitute chicken with mashed chickpeas or spiced mushrooms. Baking option: brush with olive oil and bake at 400°F for 15-20 minutes.

Nutrition

Keywords: Msakhan, egg rolls, crispy snack, Palestinian recipe, sumac, chicken, comfort food, easy snack, appetizer

Find it online: https://bouncybowl.com/crispy-msakhan-egg-rolls-recipe-easy-homemade-comfort-snack-idea/