Gyro Egg Rolls

Heat avocado oil in a large skillet over medium-high heat. Cook the gyro meat slices in a single layer until browned and slightly crispy on both sides, about 1-2 minutes per side.

Remove the cooked meat from the skillet, cut each slice in half, and set aside.

Prepare the fresh ingredients by dicing the tomatoes and thinly slicing the red onion.

To assemble, lay an egg roll wrapper on a flat surface in a diamond shape. Place a piece of cooked gyro meat in the lower third of the wrapper.

Top the meat with some diced tomatoes, sliced red onion, a drizzle of tzatziki dressing, a sprinkle of crumbled feta, and some chopped parsley.

Fold the bottom corner up over the filling. Fold in the left and right sides, then roll tightly towards the top corner. Dab a little water on the top corner to seal the egg roll.

Heat about 2 inches of frying oil in a deep skillet or pot to 350°F (175°C).

Carefully place the egg rolls in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy all over.

Remove the fried egg rolls with tongs and let them drain on a wire rack.

Garnish with additional crumbled feta and fresh parsley. Serve immediately with extra tzatziki dressing for dipping.