Thanksgiving Egg Rolls With Cranberry Dipping Sauce
Thanksgiving egg rolls breathe new life into your turkey day leftovers by wrapping them up and frying them in an egg roll wrapper! These let you enjoy the classic flavors in a playful new way that will make it fun to eat your leftovers.
Servings: 18 egg rolls
Calories: 168kcal
Ingredients
For The Eggrolls
- 18 eggroll wrappers
- 1 lb cooked turkey chopped
- 2 cups mashed potatoes
- 2 cups cooked stuffing
- 1 tbsp cornstarch + 1/4 cup cool water
For The Cranberry Dipping Sauce
- 1 1/2 cups canned cranberry sauce
- 1 1/2 tsp water
- 1 1/2 tsp orange juice
- 1 tsp orange zest
Instructions
To Make The Dipping Sauce
- In a medium sized sauce pan, add the dipping sauce ingredients. Heat over medium heat, stirring until the sauce is smooth and incorporated.1 1/2 cups canned cranberry sauce, 1 1/2 tsp water, 1 1/2 tsp orange juice, 1 tsp orange zest
- 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.1 tbsp cornstarch
- Lay an eggroll wrapper out on a flat, clean surface, so that it looks like a diamond with a point facing you.18 eggroll wrappers
- 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.1 lb cooked turkey, 2 cups mashed potatoes, 2 cups cooked stuffing
- 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!
Notes
- Make sure the eggrolls are folded tightly, otherwise they will come apart and loose their filling when fried.
- You can adjust the egg roll based on what sides you have left. No stuffing? That's fine, use all mashed potatoes or add another starchy leftovers like leftover sweet potatoes, etc.
- No turkey? Feel free to skip it.
- Make sure to fry them in small batches. Doing too many at once will cause the oil to get too cool and not fry the egg rolls properly.
Nutrition
Calories: 168kcal | Carbohydrates: 28g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 219mg | Potassium: 167mg | Fiber: 2g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg