Description
Gyro Egg Rolls combine the savory flavors of classic gyro meat with fresh tomato, red onion, parsley, creamy tzatziki, and crumbled feta, all wrapped in crispy, golden egg roll wrappers. These bite-sized appetizers are seared, assembled with care, and deep-fried until perfectly crunchy on the outside and juicy on the inside, making them an irresistible treat for any occasion.
Ingredients
Main Ingredients
- 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
- 20 egg roll wrappers
- Neutral oil, for frying (about 1 to 2 inches in a pot)
Instructions
- Heat Gyro Meat: Heat a large skillet over medium heat. Add the pre-cooked gyro slices in a single layer and cook for about 1–2 minutes per side until they are lightly browned and heated through.
- Prepare Meat for Wrapping: Transfer the gyro slices to a cutting board and cut each slice in half. Let them cool slightly to make wrapping easier and prevent the wrappers from softening prematurely.
- Prepare Tomatoes: Gently pat the tomato slivers with a paper towel to remove excess moisture, which helps keep the egg rolls crisp.
- Assemble Egg Rolls: Lay one egg roll wrapper flat on a clean surface in a rectangular orientation. Arrange a few pieces of the halved gyro meat in a neat line toward one side of the wrapper, leaving the left and right edges free.
- Add Vegetables and Toppings: Place a small handful of tomato slivers and red onion strips over the gyro meat. Spoon some tzatziki dressing over the tomato and onion layer, then sprinkle with crumbled feta and chopped parsley. Keep the filling in a tight line for easier rolling.
- Roll and Seal Egg Rolls: Fold the left and right sides inward over the filling. Starting from the side closest to the filling, roll the wrapper up tightly into a log shape. Brush a small amount of water along the final edge and press firmly to seal. Repeat for all wrappers and filling.
- Heat Oil: Heat about 1 to 2 inches of neutral oil in a heavy-bottomed pot to 350°F (175°C), ensuring the oil is hot enough to crisp the wrappers without absorbing excess oil.
- Fry Egg Rolls: Fry egg rolls in batches for 4 to 5 minutes total, turning occasionally, until they are golden brown and crispy on all sides.
- Drain Excess Oil: Remove the egg rolls from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
- Serve: Serve warm with extra tzatziki dressing on the side for dipping, enhancing the gyro flavors with creamy coolness.
Notes
- Ensure the tomatoes are well dried to avoid soggy egg rolls.
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
- Do not overfill the egg roll wrappers to prevent tearing during frying.
- Allow gyro meat to cool slightly before assembling to keep wrappers from becoming soggy.
- Frying temperature must be maintained at 350°F for golden and crispy results.
- These egg rolls can be kept warm in a low oven (around 200°F) while frying the rest.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
