In a medium sized sauce pan, add the dipping sauce ingredients. Heat over medium heat, stirring until the sauce is smooth and incorporated.
Strain the mixture through a fine mesh strainer to remove any cranberry pieces. Transfer to a small serving bowl, and refrigerate until ready to use.
To Make The Eggrolls
Stir the cornstarch and water together in a small bowl.
Lay an eggroll wrapper out on a flat, clean surface, so that it looks like a diamond with a point facing you.
Using your finger, spread a tiny bit of the cornstarch slurry out onto the edges of the wrapper.
Spread 1/2 tbsp of the potatoes out in the corner facing you. Top that with the same amount of stuffing, and a few pieces of turkey.
Lift the bottom corner of the wrapper up, and fold it over the filling without folding it completely in half. Fold both outside corner in so that they overlap. Begin rolling the eggroll, away from you, tucking the edges in as you go. Brush a bit more slurry over the remaining top corner, or tip. Finish the eggroll, and brush a tiny bit more slurry over the seal. Lay the finished roll on a plate or other surface. Repeat until all the eggrolls are done.
Fill a dutch oven, or cast iron skillet, with about 3 inches of oil. Heat the oil to 350 degrees. When the oil's hot, add the eggrolls in batches of 3-4. Fry them, turning occassionally, about 2 minutes or until they're golden brown.
Remove the eggrolls from the oil with tongs and transfer them to a paper towl lined plate to soak up any excess oil, and cool slightly.
Serve the eggrolls warm with the cool cranberry dipping sauce, and enjoy!
Make sure the eggrolls are folded tightly, otherwise they will come apart and loose their filling when fried.