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Gyro Egg Rolls with Tzatziki, Feta, and Fresh Herbs Recipe

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4.3 from 15 reviews

Delight in these Gyro Egg Rolls, where all the classic flavors of a traditional gyro are wrapped in a crispy golden egg roll shell. Featuring pre-cooked gyro slices seared to perfection, combined with fresh Roma tomatoes, red onion, parsley, feta cheese, and creamy tzatziki, these egg rolls offer a crunchy exterior with a juicy, flavorful inside. Perfect as an appetizer or a fun twist on a classic Greek favorite.

  • Total Time: 1 hour
  • Yield: 20 egg rolls

Ingredients

Filling

  • 1 pound pre-cooked gyro slices
  • 2 Roma tomatoes, cut into thin slivers (remove excess seeds and moisture)
  • 1/2 small red onion, cut into thin strips
  • 1/2 cup tzatziki dressing
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Wrapper and Frying

  • 20 egg roll wrappers
  • Neutral oil, for frying (such as vegetable or canola oil), about 1 to 2 inches depth

Instructions

  1. Heat and Sear Gyro Meat: Heat a large skillet over medium heat and add the pre-cooked gyro slices in a single layer. Cook for about 1 to 2 minutes per side until they are lightly browned and warmed through to enhance flavor.
  2. Prepare Meat for Wrapping: Transfer the gyro slices to a cutting board and cut each slice in half. Let them cool slightly to make handling and wrapping easier, preventing the egg roll wrappers from getting soggy.
  3. Drain Tomato Slivers: Pat the thin slivers of Roma tomato gently with a paper towel to remove any excess moisture, which helps keep the egg rolls crispy.
  4. Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface oriented as a rectangle. Arrange a few halved gyro meat pieces in a neat line near one edge of the wrapper, leaving the left and right edges clear.
  5. Add Vegetables and Cheese: Place a small handful of tomato slivers and red onion strips on top of the gyro meat in a tight line. Spoon tzatziki dressing over the tomato and onion, then sprinkle with crumbled feta and chopped parsley.
  6. Fold and Roll: Fold the left and right edges of the wrapper inward over the filling. Starting from the side closest to the filling, roll the wrapper tightly into a log shape, ensuring there are no gaps.
  7. Seal the Egg Rolls: Brush a small amount of water along the final edge of the wrapper and press firmly to seal. Repeat the process for the remaining wrappers and filling.
  8. Heat Oil: In a heavy-bottomed pot, heat about 1 to 2 inches of neutral oil to 350°F (175°C).
  9. Fry Egg Rolls: Fry the egg rolls in batches, carefully placing them in the hot oil. Cook for 4 to 5 minutes total, turning occasionally, until they are golden brown and crispy on all sides.
  10. Drain Excess Oil: Remove the fried egg rolls from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
  11. Serve: Serve the gyro egg rolls warm with extra tzatziki dressing for dipping to enjoy the full flavor and crispy texture.

Notes

  • Patting the tomatoes dry is essential to prevent soggy egg rolls and maintain a crispy texture.
  • Allow gyro slices to cool slightly before wrapping to avoid tearing the egg roll wrappers.
  • Use a heavy-bottomed pot to maintain stable oil temperature for even frying.
  • If you prefer a healthier version, consider baking the egg rolls at 400°F for 15-20 minutes, turning halfway for even crispiness.
  • Extra tzatziki dressing on the side enhances the flavor and makes a perfect dipping sauce.
  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Greek

Find it online: https://cozykitchenbymaya.com/gyro-egg-rolls-with-tzatziki-feta-and-fresh-herbs-recipe/