Musakhan Spring Rolls (super crispy!)

Introduction

Musakhan is Palestine’s national dish—juicy chicken, sweet caramelized onions, tangy sumac, all served over traditional taboon bread with a generous drizzle of olive oil. Today, I’m making a crispy, addictive variation of it: Musakhan Spring Rolls!

This snack-sized version already exists in Palestinian cuisine as musakhan rolls (where the filling is wrapped in thin flatbread), but I decided to take it one step further and give it a fun little Asian twist. By wrapping the musakhan filling in spring roll skins and frying them until golden, you get all the beloved flavours of musakhan… with an irresistible crunch in every bite!

What is Musakhan?

Musakhan (which means “heated” in Arabic) is considered the national dish of Palestine. Spiced chicken cooked with caramelised onions, sumac, and olive oil, then served over taboon bread, a rustic flatbread traditionally baked in wood-fired ovens. The bread soaks up the olive oil and onion juices, while the chicken is placed on top and often garnished with toasted nuts.

Musakhan rolls are a contemporary, popular variation of the dish, where the same filling of spiced chicken, caramelized onions, and sumac is wrapped inside thin bread. The rolls are then baked or pan-fried until lightly golden.

They’re often served as a snack or appetizer, making musakhan easier to enjoy in handheld form. Think of them as the grab-and-go version of Palestine’s national dish—portable, shareable, and just as satisfying.

Key Ingredients

• Chicken Breast (Shredded) – I used boneless, skinless chicken breast here. It keeps the filling lean and shreds beautifully once cooked.
  • Shortcut: Save time by using rotisserie chicken—just shred it and mix it with the musakhan onion mixture.

• Onions – Slow-cooked onions are the heart of musakhan flavour, cooked down until golden and sweet.

• Sumac – The star spice of musakhan! It adds a tangy, lemony brightness that makes the dish instantly recognizable. A lot of sumac is used to get the flavour to really shine, but if this is a foreign spice for you, adjust the amount depending on how sharp it tastes to you.

• Olive Oil – Essential in musakhan. The onions are cooked in plenty of good olive oil, which enrich and flavour the filling.

• Spices – A touch of cumin, cinnamon, and allspice adds warmth and depth alongside the sumac.

• Toasted Almonds or Pine Nuts – Traditionally, pine nuts are sprinkled on top of musakhan rolls. Since they can be harder to find here (and quite pricey), toasted almonds make an excellent alternative.

• Green Chilies (Optional) – Not traditional, but my personal twist! I love adding a little kick to balance the richness of the onions and chicken.

• Spring Roll Skins – For this recipe, I’m using spring roll wrappers to create that irresistibly crispy shell when fried or baked.
  • Traditionally: Musakhan rolls are wrapped in taboon bread (a rustic flatbread baked in wood-fired ovens) or shrak (a paper-thin unleavened bread). These are softer and chewier than spring roll skins, giving a more authentic texture. But since taboon and shrak are harder to find outside the Middle East, spring roll wrappers make a practical—and delicious—substitute. You can also use tortilla sheets, though they tend to not be thin.

Key Steps to Making It

1. Make the Chicken Broth & Shred Chicken

• In a pot, add chicken, onion, bay leaves, peppercorns, garlic, and water.

• Bring to a gentle boil, then reduce to simmer. Cook 20–25 minutes until chicken is tender.

• Strain the broth, reserving ½ cup for the filling.

• Shred the chicken into bite-sized strips.

NOTE: you can skip this step altogether by using rotisserie chicken!

2. Cook the Onion Base

• In a large pan, heat olive oil over medium-low. Add sliced onions with a pinch of salt.

• Cook slowly until softened and lightly golden, ~15–20 minutes. It will take a while, be patient!

• Stir in sumac, cumin, coriander, cinnamon, allspice, paprika, and pepper. Cook 1 minute.

3. Build the Filling

• Add shredded chicken to the onions, along with ½ cup chicken stock or water.

• Stir to combine and simmer for 5 minutes until chicken is rehydrated and juicy – but not watery!

• Stir in lemon juice, toasted nuts, and parsley. Stir in green chillies, if using. Taste and adjust seasoning.

• Turn off the heat and let cool slightly.

NOTE: You can make this ahead of time, so on the day all that’s left to do is assemble.

4. Assemble the Spring Rolls

• Prepare a water-flour paste in a small bowl. Stir 1 teaspoon of all-purpose flour or cornstarch with about 2-3 tablespoons of water to get a paste.

• Place 2-3 tbsp filling on each wrapper.

• Fold in the sides, then roll up tightly.

• Seal edges with the water-flour paste. Repeat until all the filling is used up.

NOTE: You can also use water to seal the spring rolls, but a water-flour paste will ensure the spring rolls will stay put when frying. Keep the spring roll skins covered with a damp towel as you roll the rest.

5. Cook the Rolls

• Pan-fry (shallow fry): This is my preferred method! Add 3–4 tbsp oil to a skillet over medium heat. Fry rolls in batches, turning to crisp all sides, ~5-7 minutes total. Drain on paper towels.

• Deep-fry: Heat oil to 350°F (175°C). Fry rolls in batches until golden brown and crispy, 3–4 minutes. Drain on paper towels.

• Air-fry: Lightly brush or spray rolls with oil. Air-fry at 375°F (190°C) for 8–10 minutes, turning once.

• Bake (less crispy): Brush with olive oil, bake at 400°F (200°C) for 15–18 minutes, turning once halfway.

6. Serve

• Garnish with extra toasted almonds, sumac and parsley.

• Serve hot with a yogurt dip (search and link easy garlic yoghurt) or my personal twist: sweet chilli sauce!

Storing & Reheating

• Store: Cooked rolls can be refrigerated for up to 3 days in an airtight container.

• Reheat: Best reheated in the oven or air fryer to bring back crispiness (350°F / 175°C for about 8–10 minutes). Avoid microwaving, which makes them soggy.

• Freeze: Freeze uncooked rolls in a single layer, then cook straight from frozen (add 2–3 minutes extra cooking time).