Thanksgiving Egg Rolls
Thanksgiving Egg Rolls takes all the Thanksgiving leftovers stuffed and wrapped into an egg roll, then deep-fried till golden brown. Perfect for dipping into leftover gravy!
Servings: 6 egg rolls
Ingredients
- 6 egg roll wrappers
- 1 cup leftover turkey
- 1 cup leftover mashed potatoes
- 1 cup leftover cranberry sauce
- 1 cup leftover stuffing
- Vegetable oil for frying
- Additional cranberry sauce or leftover gravy for dipping
Instructions
- Place down a sixth of the mashed potatoes, then the turkey, then the cranberry sauce and finally the stuffing onto the middle of an egg roll wrapper.
- Dip your finger in water and wet all 4 edges of the egg roll wrapper.
- Roll up the egg roll wrapper starting with the long end and tucking the short ends in before finishing rolling up. Repeat with the remaining egg rolls wrappers and ingredients.
- In a large skillet over medium high heat, heat about an inch of oil.
- When the oil is heated add the egg rolls in batches and fry about 1-2 minutes per side until golden.
- When golden on both sides remove the egg rolls from the pan and drain off the grease.
- Serve with cranberry sauce or leftover gravy for dipping.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
