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Four Mediterranean spring rolls on a plate with a small bowl of tzatziki sauce

Mediterranean Spring Rolls

Brendon
These Mediterranean Spring Rolls are filled with fresh veggies, feta cheese, Kalamata olives, vermicelli noodles paired with Tzatziki.
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Prep Time 20 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine Fusion, Greek, Mediterranean, Vietnamese
Servings 12 Rolls

Ingredients
  

  • 12 rice paper wrappers (round)
  • 1 cup vermicelli noodles (cooked and cooled)
  • 1 cucumber, julienned
  • 1 cup red cabbage, sliced
  • ½ cup kalamata olives, pitted and sliced
  • ½ cup feta cheese
  • ¼ cup  fresh parsley, chopped

Instructions
 

  • Cook the rice noodles according to the package instructions, then rinse them with cold water and let them cool completely
  • Fill a wide, shallow dish with warm water. Take one rice paper wrapper and dunk it in the warm water and quickly remove and place it over a flat surface
  • As the rice paper becomes soft and pliable to work with, we place the filling ingredients in the center of the wrapper. Add vermicelli noodles, cucumber, red cabbage, kalamata olives, feta cheese and sprinkle over parsley
  • Begin rolling up from the bottom and work your way towards the top, tucking in the sides as you finish the first fold from the bottom. Repeat this process with the remaining rolls
  • Cut each spring roll in half diagonally or leave them whole if preferred. Serve this with a creamy homemade Tzatziki dip
Keyword Greek spring rolls, Mediterranean spring rolls, Vegetarian spring rolls, Vietnamese spring rolls