Gyro Egg Rolls

Instructions

1. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook for an additional 30 seconds until fragrant. Add ground lamb, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
2. Season the meat mixture
   Stir in oregano, cumin, marjoram, and coriander. Season with salt and pepper to taste. Cook for 2 more minutes to allow flavors to blend. Remove from heat and allow to cool for 10 minutes before assembling egg rolls.
3. Finish the filling
   Once the meat mixture has cooled slightly, transfer to a large bowl. Add crumbled feta cheese, chopped parsley, and diced cucumber. Mix gently until well combined. Taste and adjust seasoning if needed.
4. Assemble the egg rolls
   Lay an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2-3 tablespoons of filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers and filling.
5. Fry the egg rolls
   Heat 2 inches of vegetable oil in a large, deep skillet or pot to 350°F (175°C). Working in batches, carefully place egg rolls in hot oil and fry until golden brown and crispy, about 3-4 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain excess oil.
6. Prepare for serving
   Allow egg rolls to cool slightly before serving. Slice each egg roll diagonally in half if desired for presentation. Arrange on a serving platter with a small bowl of tzatziki sauce for dipping.