Go Back

Leftover Turkey Egg Rolls

Transform your holiday meal leftovers into crispy, delicious egg rolls filled with turkey, mashed potatoes, cranberries, and stuffing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Roll Ingredients
  • 6 pieces Egg Roll Wrappers The crispy outer layer.
  • 1 cup Leftover Turkey, Shredded Savory, tender turkey.
  • 1 cup Leftover Mashed Potatoes Creamy and fluffy.
  • 1 cup Leftover Cranberries Sweet and tangy.
  • 1 cup Leftover Stuffing Herbaceous and savory.
  • Vegetable Oil for frying Vegetable Oil for frying For achieving a crispy exterior.
  • 1/3 cup Leftover Gravy, for Dipping Optional for drizzling or dipping.

Method
 

Preparation
  1. Start by shredding the leftover turkey and make sure you have all your ingredients ready.
  2. In a mixing bowl, combine the shredded turkey, mashed potatoes, cranberries, and stuffing. Mix until everything is well combined.
Cooking
  1. Heat vegetable oil in a deep frying pan over medium heat. You want enough oil to cover the bottom of the pan.
  2. Take one egg roll wrapper and place about 2 tablespoons of the turkey mixture in the center.
  3. Fold the bottom of the wrapper up over the filling, then fold in the sides and roll it up tightly. Use a little water to seal the edges.
  4. Once all egg rolls are filled and sealed, carefully place them in the hot oil. Fry each side until golden brown and crispy, about 3-4 minutes.
  5. Use a slotted spoon to remove the egg rolls from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serving
  1. Serve the egg rolls hot, with leftover gravy on the side for dipping or drizzling.

Notes

Make sure the oil is hot enough before adding the egg rolls; this helps them become crispy. Try to use a variety of leftovers for different flavor combinations. Don’t overfill the wrappers; it makes them hard to seal properly. If you have leftovers, allow the egg rolls to cool down completely before storing. Place them in an airtight container in the fridge for up to 3 days or freeze them before frying.