Tired of the same old turkey sandwich? Try these unique and fun egg rolls to use up the abundance of leftover turkey and fixings.
Ingredients
- ⅓ cups coarsely chopped leftover turkey: 1 piece
- leftover mashed potatoes: 1 cup
- leftover green bean casserole: 0.66667 cup
- salt and ground black pepper: (to taste)
- egg roll wrappers: 0.5 pack (12 ounce pack)
- ¼ cups leftover turkey gravy: 1 piece
- leftover cranberry sauce: 1 Tbsp
- vegetable oil for frying: 2 cups
Metric Conversion
Stages of cooking
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Combine turkey, mashed potatoes, green bean casserole, salt, and pepper in a bowl. Stir until evenly combined.
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Place an egg roll wrapper on a clean surface with one corner facing you, so it looks like a diamond. Place 3 tablespoons of filling onto the wrapper. Fold up bottom half of the wrapper and tightly fold in sides. Gently roll and seal with a couple of drops of water. Repeat with remaining wrappers and filling.
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Place gravy in a small saucepan and stir in cranberry sauce. Heat on low until ready to use.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
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Place 4 egg rolls in the hot oil and cook until golden brown, about 4 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls. Serve gravy on the side for dipping.
