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Leftover Thanksgiving Egg Rolls

Leftover Thanksgiving egg rolls wrap turkey and stuffing in crisp, golden wrappers, fried until the filling reaches 165°F. Serve them hot with a simple cranberry dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the egg rolls
  • 1 cup turkey chopped leftover cooked
  • 1 cup stuffing leftover
  • 8 egg roll wrappers 7-inch
  • 2 tbsp water for sealing
  • 5 cup vegetable oil for frying
For the cranberry dipping sauce
  • 1 cup cranberry sauce

Equipment

  • 1 6-quart Dutch oven
  • 1 rimmed baking sheet

Method
 

Mix the filling
  1. In a medium bowl, combine the turkey and stuffing, breaking up any large clumps of stuffing.
Prepare the dipping sauce
  1. Stir the cranberry sauce until spoonable.
  2. Transfer it to a small serving bowl.
Assemble and fry
  1. Pour the oil into a 6-quart Dutch oven and heat over medium heat to 350°F, monitoring with a deep-fry thermometer.
  2. Lay an egg roll wrapper on the counter with one corner pointing toward you.
  3. Place 1/4 cup filling across the lower third.
  4. Fold the bottom corner over the filling, fold in the side corners, and roll snugly.
  5. Seal the top corner with a little water.
  6. Repeat with the remaining wrappers and filling.
  7. 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.
  8. Transfer to a wire rack set over a rimmed baking sheet and repeat with the remaining egg rolls.
  9. Let the egg rolls rest for 5 minutes before serving with the cranberry sauce.

Notes

For crisp wrappers, keep the oil near 350°F while frying. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free option, use gluten-free wrappers and stuffing.