1. Place 2 egg rolls in a 350°F deep-fryer. Cook 7-8 minutes, or until golden-brown and warmed through. CCP: FInal internal cooking temperature must reach a minimum of 135°F, held for 15 seconds. Let drain. Place the egg rolls on a cutting board and slice in half lengthwise. Place the sliced sides up.
2. Divide 2 tsp. sour cream, 3/4 oz. of tomatoes, 3/4 oz. of romaine lettuce and 3/4 oz. of cucumbers on top of the halved egg rolls. Sprinkle 1/2 oz. each of olives and feta cheese on top of the cucumbers. Place 12 long-cut green onion slices on top of olives and cheese.