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–+ servings

Gyro Egg Rolls

All the flavors of a classic gyro wrapped up in a crispy golden egg roll. Pre-cooked gyro slices are lightly seared, layered with tomato, red onion, parsley, feta, and creamy tzatziki, then rolled tightly and fried until perfectly crunchy. Crispy on the outside, juicy and flavorful inside.
Prep Time40 minutes
Cook Time15 minutes
Total Time1 hour
Yields20 egg rolls
Print Recipe Pin Recipe
Servings20 egg rolls

Ingredients

  • 1 pound pre-cooked gyro slices
  • 2 Roma tomatoes, cut into thin slivers (remove excess seeds/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

Instructions 

  1. 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 lightly browned and heated through.
  2. Transfer the gyro slices to a cutting board and cut each slice in half. Let them cool slightly before assembling — this makes wrapping much easier and prevents the wrappers from softening.
  3. Pat the tomato slivers gently with a paper towel to remove excess moisture.
  4. Lay one egg roll wrapper flat on a clean surface in a rectangular position.
  5. 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 clear.
  6. Add a small handful of tomato slivers and red onion strips directly on top of the meat.
  7. Spoon some tzatziki dressing over the tomato and onion layer, then sprinkle with crumbled feta and chopped parsley. Keep everything in a tight line.
  8. Fold the left and right sides inward over the filling.
  9. Starting from the side closest to the filling, roll the wrapper up tightly into a log shape.
  10. Brush a small amount of water along the final edge of the wrapper and press firmly to seal. Repeat with remaining wrappers and filling.
  11. Heat about 1 to 2 inches of neutral oil in a heavy-bottomed pot to 350°F. Fry egg rolls in batches for 4 to 5 minutes total, turning occasionally, until golden brown and crispy.
  12. Transfer to a paper towel-lined plate to drain.
  13. Serve warm with extra tzatziki dressing for dipping.

Notes

Q: Why is my egg roll wrapper raw in the center?
A: Your oil was likely too hot. If the oil is too high, the outside gets crispy and golden too quickly before the inside has time to heat through. Keep your oil around 350°F so they cook evenly.
Q: Why are my egg rolls soggy?
A: Too much moisture is usually the culprit. Make sure you pat the tomatoes dry and let the gyro cool before assembling. Also avoid overfilling with tzatziki — excess sauce can steam the inside and soften the wrapper.
Q: Can I make these ahead of time?
A: Yes. You can assemble the egg rolls and keep them covered in the fridge for a few hours before frying. Just make sure they’re sealed tightly so they don’t dry out.
Q: Can I air fry them instead?
A: Absolutely. Spray lightly with oil and air fry at 380°F for 8–10 minutes, flipping halfway through, until golden and crispy.
Q: Can I freeze them?
A: Yes. Freeze uncooked egg rolls in a single layer on a tray until solid, then transfer to a freezer bag. Fry straight from frozen, adding a few extra minutes to the cook time.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!