Doner Spring Rolls (4 Pack) Recipe

Prepare and cook meat

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the thinly sliced lamb or beef and spread into a single layer. Let it sear undisturbed for 1–2 minutes, then stir and break up the meat with a spatula.

Stir in ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper. Cook for 2–3 minutes until spices are fragrant and meat is mostly cooked through.

Add 1 tbsp tomato paste and 60 ml water (or beef stock). Stir to combine, reduce heat to medium-low and simmer 3–4 minutes until the mixture is saucy but not wet. Taste and adjust seasoning. Remove from heat and let cool slightly.

While the meat cooks, prepare the vegetables: finely shred the cabbage, shred the iceberg lettuce, julienne the cucumber, dice and seed the tomato, and chop the parsley or mint. Place in a bowl and toss lightly to combine.

Season the vegetable mix lightly with a pinch of salt and a small squeeze of lemon if desired. Keep chilled until assembly.

Garlic yogurt sauce

In a small bowl combine 1/4 cup Greek yogurt, 1 tsp minced garlic, 1 tsp lemon juice and 1/4 tsp salt. Mix well and refrigerate until serving.

Spicy red sauce

In a separate small bowl mix 2 tbsp harissa (or a chili paste) with 1 tsp olive oil. Adjust heat and salt to taste.

Sweet chili sauce

If using plain sweet chili, transfer 2 tbsp to a small serving dish. If making sweet chili mayo, mix 2 tbsp sweet chili sauce with 1 tbsp mayonnaise until smooth.

Set up an assembly station with a clean work surface, the cooked doner filling, the vegetable mix, spring roll wrappers, and the cornstarch slurry.

If using rice paper wrappers: briefly dip one wrapper in warm water (per package instructions) until pliable, lay flat on the work surface. If using thin wheat wrappers: keep them covered with a damp towel to prevent drying.

Place about 3–4 tbsp of the doner filling in the lower third of each wrapper. Top with a small handful (about 2 tbsp) of the shredded cabbage/lettuce mixture, a few cucumber julienne pieces, and a sprinkle of diced tomato and chopped parsley.

Fold the bottom edge of the wrapper up over the filling, fold the two sides in snugly, then roll tightly to form a sealed spring roll. Brush the final edge with the cornstarch slurry (2 tsp total divided among rolls) to help seal. Repeat to make four rolls.

Heat vegetable oil in a deep skillet or saucepan to 175°C (350°F). Carefully add 2 rolls at a time (do not overcrowd) and fry for 2–3 minutes, turning occasionally, until golden brown and crisp. For rice-paper-wrapped rolls frying time may be slightly shorter; for wheat wrappers similar timing applies.

Remove rolls with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (100–120°C / 210–250°F) while you finish the rest.

Alternatively: for a lighter version, brush rolls lightly with oil and bake in a 200°C (400°F) oven for 12–15 minutes, turning halfway, until crisp and golden.

Slice each roll in half on the diagonal if desired and arrange four halves (or whole rolls) on a plate. Serve immediately with the three sauces in small ramekins.