Thanksgiving Leftover Egg Roll Bites
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Standard
Ingredients
Scale
- 1 cup cooked turkey, finely shredded or chopped
- 1 cup leftover stuffing (dressing)
- 1 cup mashed potatoes
- 1/2 cup cranberry sauce
- 12 egg roll wrappers
- 1 small bowl of water (for sealing)
- Vegetable oil for frying
- 1 cup warm turkey gravy (for dipping)
Instructions
- In a large mixing bowl, combine the shredded turkey, leftover stuffing, and mashed potatoes. Stir them together until well incorporated. If your leftovers are very cold and stiff, you can microwave them for 30 seconds to make the mixing process easier.
- Lay an egg roll wrapper on a clean flat surface in a diamond shape. Spread about a teaspoon of cranberry sauce in the center. Top the sauce with approximately 2-3 tablespoons of the turkey and stuffing mixture, forming it into a small log shape.
- Fold the bottom corner of the wrapper over the filling. Fold in the left and right sides toward the center. Lightly dip your finger in the bowl of water and moisten the edges of the top corner. Roll the wrapper tightly toward the top to seal it shut.
- Pour about 1 inch of vegetable oil into a heavy-bottomed skillet or saucepan. Heat the oil over medium-high heat until it reaches approximately 350°F. If you don’t have a thermometer, test the oil by dropping a small piece of wrapper in; if it sizzles immediately, it is ready.
- Carefully place 3 to 4 egg rolls in the hot oil at a time. Do not crowd the pan. Fry for about 2-3 minutes per side, turning occasionally, until they are golden brown and crispy on all sides. Remove them and place them on a plate lined with paper towels to drain.
- Let the egg rolls cool for a few minutes as the filling will be very hot. Serve them warm with a side of heated turkey gravy for dipping.