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


  1. Brown the ground chicken until fully cooked, set aside to cool completely.
  2. Soak the vermicelli noodles in cool water for 20 minutes. Drain in a colander. Chop noodles into pieces approx 1/2 inch long.
  3. 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.
  4. 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.
  5. Add chicken, sugar, onion, garlic, feta, Greek seasoning, chopped noodles. Add more salt if necessary.
  6. Spoon about 1 tbsp of the mixture onto the middle of the bottom corner of the wrapper. Roll until you reach the middle.
  7. 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.
  8. Deep-fry in oil preheated to 350 degrees F.
  9. Drain on paper towels, and serve with Tzatziki sauce.

Recipe Notes

Culinary Cool Original