This post may include affiliate links. View the full disclosure here.
Let me be upfront about something. I don’t like egg rolls. But when you stuff them with leftover turkey, I’m totally onboard.
Our holiday table is small. It’s only The Husband and I, my parents and his mom. And, since I tend to cook for the entire town, there are always a whack load of leftovers. Most of the time, this is not a problem. We will eat hot and cold turkey sandwiches. I’ll also throw together a casserole with the leftover turkey and stuffing. Cranberry sauce is amazing for breakfast and gravy goes on everything (or you can freeze it for when you don’t want to make it in the future!). Eating the leftovers has never been a problem. But then, Facebook.
I was aimlessly scrolling Facebook and saw a video for turkey egg rolls. This is something I had to try. Since my nephew and his wife were at the house today, I made *ahem* suggested that we try them! Listen, I usually write up a recipe for you that you could print and all that… but this was a slap it together and try it kind of experiment. But you can have pictures!
Ok, tell me what to do.
Get out all of your leftovers. I mean all of them. Egg roll wrappers and a small bowl of water. Also you’ll need a frying pan with no more than inch of oil. The oil should come to about halfway up your egg roll while it’s in the pan frying.
I warmed up our mashed potatoes so that they spread smoother. Each food item got it’s own spoon to scoop out (of course), but have a couple on hand to spread the ingredients up and down the egg roll wrapper.
Start layering diagonally! I mean, really, that’s it. We all did something different. Ari put cranberry sauce down on the bottom first. Then mashed potatoes, stuffing then topped it with turkey. I put potatoes, then stuffing, cranberry sauce and topped with turkey. There’s no way to go wrong. I will suggest that you fill it with more turkey than you thought. I made one and it was too squishy inside because it was mostly potatoes. I ate it, but it could have definitely been better.
Don’t overfill them either. The dough is somewhat delicate and you don’t want to tear it. Overfilling makes it hard to roll them tightly. That leftover turkey can also be a bit pokey-through-the-doughy. Once you’re ready to seal up your roll, wet the sides with a bit of water. Take one point and bring it to the center. Do a half roll and pull in the sides. Then continue to roll the whole thing over until it’s all sealed up.
It’s off to the frying oil!
Make sure your oil is preheated until it’s shimmering. When you drop the first egg roll into the oil, you should hear them sizzle. Depending on how hot the oil is and how full your egg rolls are, fry for one minute per side- or until they are nice and golden brown on the outside! You should see little air bubbles of delicious crispiness on the shell. Pull them out and put them on a paper towel or somewhere to drain off a bit. This is a good time to warm up your gravy dipping sauce. Now it’s time to enjoy!!
This technique reminds me a bit of my Chicken Empanadas Recipe.-you should check it out! It’d also be awesome if you’d come hang out over in my Facebook group and let me know if you tried this– pics or it didn’t happen! Do you have a favorite recipe for your leftover turkey?