The first egg roll should leave the oil with a deep golden shell and a little crackle when you set it on the rack. These leftover Thanksgiving egg rolls turn cooked turkey and stuffing into something crisp on the outside, warm and savory in the middle, with cranberry sauce ready for dipping.
I keep the cranberry sauce on the side instead of mixing it into the filling. That way the wrapper stays dry enough to fry crisp, and the bright, tart dip is easy to add to each bite. The turkey and stuffing are already cooked, so the frying is about crisping the wrapper and heating the center through—not cooking raw meat. Serve them while the shells are still crisp and the cranberry sauce is spoonable.
Kitchen Note
Break up the larger stuffing clumps before you start wrapping. It makes the filling easier to portion evenly, so you don’t end up with one roll packed with stuffing and another mostly turkey.
Save these leftover Thanksgiving egg rolls for a crisp, golden way to use turkey and stuffing, with cranberry sauce for dipping.
Why the Filling Should Stay Separate from the Cranberry Sauce
The most useful choice here is keeping the sauce out of the egg rolls. Turkey and stuffing make a savory filling, while cranberry sauce brings moisture and a sweet-tart contrast; combining them can leave the wrapper wetter before it reaches the oil. With the sauce served alongside, you get a crisp shell and can control how much cranberry goes into each bite.
There’s also a helpful difference between these and egg rolls filled with raw meat. The turkey and stuffing are already cooked, so you aren’t relying on a long fry to cook the filling from scratch. Instead, you’re aiming for an evenly golden wrapper and a hot center. A steady oil temperature gives the wrapper time to crisp without leaving the center cool, and frying in small batches helps the oil recover between additions. The finished rolls bring two familiar leftovers together without asking either one to do a job it isn’t suited for.
What the Turkey, Stuffing, and Wrapper Each Bring
- Cooked turkey — Chopped leftover turkey gives the filling its savory, meaty bite. Breast or dark meat both work; chop it small enough to distribute through the stuffing. Cooked chicken is the closest swap if turkey isn’t what you have on hand.
- Stuffing — Stuffing adds seasoning and a softer, more cohesive texture alongside the chopped turkey. Use leftover stuffing rather than loose breadcrumbs; breadcrumbs won’t bring the same moisture or seasoning. Break up any large clumps so the filling portions consistently.
- Seven-inch egg roll wrappers — These give you enough surface area to fold around the filling and seal the roll. Keep the wrappers covered while assembling so the edges don’t dry out; a dry edge is harder to seal with water. Smaller wrappers don’t hold the same portion as neatly.
- Vegetable oil — The recipe uses vegetable oil for frying, and there’s no need for a specialty oil. A neutral oil intended for frying, such as canola oil, is a practical alternative if that’s what you keep in your pantry.
- Cranberry sauce — The sauce adds a tart-sweet contrast to the savory filling. Use the cranberry sauce you have left over; stir it until it’s loose enough to spoon into a small serving bowl. A smoother or chunkier texture changes the dip, not the way the egg rolls fry.
How to Wrap and Fry These Leftover Egg Rolls Evenly
Break Up the Filling and Stir the Sauce
Combine the chopped turkey and stuffing in a medium bowl, breaking up any large clumps as you mix. Aim for an even distribution, rather than a bowl with separate pockets of turkey and stuffing. In a second bowl, stir the cranberry sauce until it’s spoonable, then transfer it to a small serving bowl. Keeping the dip ready before the frying starts means you can serve the rolls while their wrappers are crisp.
Bring the Oil to a Steady Frying Temperature
Pour the vegetable oil into a 6-quart Dutch oven and heat it over medium heat. Monitor the oil with a deep-fry thermometer and bring it to 350°F before adding the egg rolls. Don’t guess by looking at the oil; a thermometer gives you a reliable reading before the wrappers go in. Keep the thermometer nearby so you can watch the temperature as you fry in batches.
Fold Each Wrapper Snugly Around the Filling
Lay a 7-inch wrapper on the counter with one corner pointing toward you, then place 1/4 cup of filling across the lower third. Fold the bottom corner over the filling, fold in both side corners, and roll snugly toward the top. Dab the top corner with a little water to seal it, and check that the filling is tucked inside rather than sitting at the edges. Repeat with the remaining wrappers and filling.
Fry Until Golden, Then Let the Shell Set
Fry three egg rolls at a time for 4 to 5 minutes, turning as needed and keeping the oil near 350°F. Look for an evenly golden wrapper, not pale patches on one side; if the temperature drops, give the oil a chance to return near its target before continuing. Check the filling in a representative roll with an instant-read thermometer; it should reach 165°F. Transfer each batch to a wire rack set over a rimmed baking sheet, repeat with the remaining egg rolls, and let them rest for 5 minutes before serving.
Two Easy Ways to Adapt the Filling and Dip
Use Cooked Chicken Instead of Turkey
Chopped cooked chicken works in place of the turkey while keeping the same savory pairing with stuffing. Use the same volume of chicken as turkey and keep the pieces small, so the filling still fits neatly inside each wrapper.
Try Cornbread Stuffing for a Different Bite
Cornbread stuffing can stand in for a more traditional bread stuffing without changing the basic assembly. It gives the filling a slightly different, more tender crumb; break up clumps before wrapping so it still distributes through the turkey.
Storage and Reheating
- Refrigerator: Store cooled egg rolls in an airtight container for 3 to 4 days. The wrappers soften in the refrigerator, so they won’t be as crisp until reheated.
- Freezer: Freeze cooked egg rolls in a single layer, then move them to a freezer-safe container once firm. They keep for about 2 to 3 months, though the wrappers may lose some crispness.
- Reheating: Reheat in a 350°F oven until hot and crisp, turning once if needed. Avoid stacking them or using the microwave if you want the wrappers to regain their crunch.
Questions That Come Up When Making Thanksgiving Egg Rolls
Leftover Thanksgiving Egg Rolls
Ingredients
Equipment
Method
- In a medium bowl, combine the turkey and stuffing, breaking up any large clumps of stuffing.
- Stir the cranberry sauce until spoonable.
- Transfer it to a small serving bowl.
- Pour the oil into a 6-quart Dutch oven and heat over medium heat to 350°F, monitoring with a deep-fry thermometer.
- Lay an egg roll wrapper on the counter with one corner pointing toward you.
- Place 1/4 cup filling across the lower third.
- Fold the bottom corner over the filling, fold in the side corners, and roll snugly.
- Seal the top corner with a little water.
- Repeat with the remaining wrappers and filling.
- Fry 3 egg rolls at a time for 4 to 5 minutes, turning as needed and keeping the oil near 350°F, until evenly golden and the filling in a representative roll reaches 165°F on an instant-read thermometer.
- Transfer to a wire rack set over a rimmed baking sheet and repeat with the remaining egg rolls.
- Let the egg rolls rest for 5 minutes before serving with the cranberry sauce.