Did you know you can easily make spring rolls at home? My version has a Greek twist and is served with Tzatziki sauce.
For someone who loves spring rolls as much as I do, it’s surprising that I’ve never made them at home before. Those cute little parcels look like they could be a lot of work, but in reality,they are quite easy to assemble. I deviated from the traditional Vietnamese version I love so much, and created something a little more unique. My version is Greek inspired, with chicken, Greek seasonings, feta and served with tzatziki sauce. Of course, it wouldn’t be a spring roll without the classic ingredients such as carrots and cabbage, which actually work remarkable well with the Greek flavors.
If you think spring rolls are difficult, tedious,or impossible to make at home, your sadly mistaken. Your negative assumptions are only holding you back, my friend! Trust me when I say, they are very easy to make. And further more, they are entirely customizable. You can add pretty much any veggie or meat that tickles your fancy. For me, I was lovin’ the idea of chicken and feta so I gave it a try and was blow away by the results. There are a trove of textures happening within the crispy, crunchy shell, and they are bursting with flavor. The feta adds an unmistakable tang and saltiness, while the cabbage lends a sweet crunch. It all works so well together.
While the Vietnamese version is something I crave far too often to admit, I think my new version will be my go-to option. Plus, by making then at home, I won’t have to overpay for a small plate at my fave Vietnamese restaurant as often.
Chicken and Feta Spring Rolls
- 1 lb ground chicken
- 1 + 1/2 cups grated carrots
- 1 + 1/2 cups grated cabbage
- 1 tbsp salt
- 1 tbsp sugar
- 1/2 cup minced onion
- 2 cloves garlic minced
- 6 oz feta crumbled
- 2 tsp Greek seasoning or to taste
- 4 oz rice vermicelli
- 30 spring roll or egg roll wrappers
- oil for frying
- Tzatziki for serving
- Brown the ground chicken until fully cooked, set aside to cool completely.
- Soak the vermicelli noodles in cool water for 20 minutes. Drain in a colander. Chop noodles into pieces approx 1/2 inch long.
- In a large bowl, combined grated carrots and cabbage. Add the salt and mix until well combined. Let sit for 30 minutes This will draw out unwanted extra moisture.
- Transfer the cabbage and carrots to a clean, dry tea towel, or cheesecloth. Wring out as much moisture as you can. Transfer back to the bowl.
- Add chicken, sugar, onion, garlic, feta, Greek seasoning, chopped noodles. Add more salt if necessary.
- Spoon about 1 tbsp of the mixture onto the middle of the bottom corner of the wrapper. Roll until you reach the middle.
- Fold in the two adjacent sides, one on top of the other into the center. Continue rolling to form a nice firm roll, and secure with dab of water.
- Deep-fry in oil preheated to 350 degrees F.
- Drain on paper towels, and serve with Tzatziki sauce.