Doner Spring Rolls (2 Pack) Recipe

Prepare and season meat

If using pre-cooked doner meat, shred or thinly slice pieces into small strips about 1/4-inch wide. If using freshly cooked doner-style meat, cook until fully done and thinly slice. Measure 140 g and place in a bowl.

Combine aromatics and spices

Add the thinly sliced onion (1/4 cup), chopped parsley (2 tbs), finely chopped jalapeño (1 small), minced garlic (1/2 tsp), ground cumin (1/4 tsp), smoked paprika (1/4 tsp), lemon juice (1 tsp), salt (1/4 tsp), ground black pepper (1/8 tsp) and olive oil (1 tsp) to the doner meat. Toss thoroughly to combine so the flavors distribute evenly.

Taste and adjust

Taste a small piece and adjust seasoning if needed (add a pinch more salt or a squeeze of lemon). Keep mixture slightly moist but not wet; if it seems watery from onions, drain for 1–2 minutes in a fine sieve.

Make the cornstarch slurry by stirring 1 tablespoon cornstarch with 1 teaspoon water until smooth. This will act as the glue for sealing wrappers.

Place one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Place half of the prepared doner filling (about 70 g) horizontally across the lower third of the wrapper, leaving about 1/2 inch clearance at the edges.

Fold the bottom corner up over the filling, then fold both side corners in snugly against the filling. Brush the top corner edge lightly with the cornstarch slurry, then roll the wrapper away from you tightly to form a sealed cylinder. Press the seam to seal. Repeat with the second wrapper and the remaining filling.

Place the wrapped spring rolls seam-side down on a tray and let them rest 5–10 minutes at room temperature to set. Chilling for 10 minutes in the refrigerator will make them firmer and easier to fry, if desired.

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and turn golden within 20–30 seconds.

Carefully add the spring rolls seam-side down to the hot oil (fry in batches if your pan is small). Fry, turning occasionally, until all sides are golden brown and crispy, about 2.5–3.5 minutes total per roll depending on size and pan. Adjust heat as needed to avoid burning—lower slightly if browning too fast.

Use tongs to transfer the cooked rolls to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes before serving so the filling sets slightly and the exterior stays crisp.

Serve the Doner Spring Rolls hot as a side dish: slice each roll in half on the diagonal for presentation, garnish with chopped parsley, add a lemon wedge, and offer tzatziki or garlic yogurt sauce and pickled jalapeños on the side for dipping.

If storing leftovers, cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer until crisp.