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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.


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