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Leftover Thanksgiving Egg Rolls

Leftover Thanksgiving egg rolls turn cold turkey, stuffing, mashed potatoes, and cranberry sauce into crisp, deep-golden bites. Fry them in batches until a test egg roll reaches 165°F, then serve after a brief rest.
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Prep Time 20 minutes
Cook Time 24 minutes
resting 2 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup cooked turkey finely chopped, cold
  • 1 cup stuffing leftover, cold
  • 1 cup mashed potatoes leftover, cold
  • 0.5 cup whole-berry cranberry sauce
  • 12 egg roll wrappers
  • 0.25 cup water for sealing
  • 6 cup canola oil for frying

Equipment

  • 1 5-quart Dutch oven
  • 1 deep-fry thermometer

Method
 

  1. In a medium bowl, mix the turkey, stuffing, mashed potatoes, and cranberry sauce until evenly combined.
  2. Place an egg roll wrapper on a clean surface with one corner pointing toward you.
  3. Divide the filling evenly among the wrappers, placing it near the bottom corner.
  4. Fold the bottom corner over the filling, fold in the side corners, and roll snugly.
  5. Moisten the final corner with water to seal.
  6. Heat the canola oil in a 5-quart Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature.
  7. Fry 3 or 4 egg rolls at a time, turning as needed, for 4–6 minutes until crisp and deep golden and the center of a test egg roll reaches 165°F; let the oil return to 350°F between batches.
  8. Transfer the egg rolls to a wire rack.
  9. Rest for 2 minutes before serving.

Notes

For the best seal, moisten the final wrapper corner well. Refrigerate leftovers for up to 3 days; freeze yes, then reheat until hot and crisp. For a gluten-free option, use certified gluten-free wrappers and stuffing.