Looking for a new and exciting way to eat your Thanksgiving leftovers? These Thanksgiving egg rolls are the perfect twist for repurposing those traditional leftover staples. Let's be honest, who can resist an egg roll, especially when it's stuffed with creamy brie, roasted turkey, and savory stuffing?
The best part about these egg rolls; the sweet and sour cranberry sauce! Made from leftover cranberry jelly, it provides a bit of tanginess and tartness that will make these pop with flavor.
Being fried doesn't hurt the flavor either! Just make sure to have a candy thermometer on hand to monitor the oil temperature. This will help making frying these egg rolls a breeze and aid in making sure that the inside of the egg rolls are cooked all the way through. As always, use all of the proper temperature precautions when preparing new dishes with leftovers.
Even better, these egg rolls can also be frozen and baked to reheat when you are in the mood for some Thanksgiving flavor.
- For the Egg Rolls
- 1 cup leftover turkey breast or thigh meat
- 1 cup leftover stuffing
- 8 ounces brie cheese
- 1 egg
- 1 tablespoon of water
- 15 eggroll wrappers
- Oil for frying
- For the Sauce
- 1/2 cup cranberry jelly
- 2 tablespoons rice wine vinegar
- 2 tablespoons water
Gather the ingredients.
Chop the leftover turkey into small pieces and add to a mixing bowl. Do not include any skin.
Chop the leftover stuffing and add it to the mixing bowl.
Dice the brie and add it to the turkey and stuffing. Mix to combine the three ingredients.
Heat the oil to 375 F, using a candy thermometer to monitor the temperature.
Beat the egg in a small bowl and then beat in the water to create an egg wash.
Place an egg roll wrapper on a plate or other flat surface so that one corner is facing you.
Place a 1/4 cup of the filling mixture close to the corner. Fold the corner over the filling, fold in each side and roll until almost completely rolled up.
Brush the far corner with the egg wash and continue rolling the egg roll until it's completely rolled. Place on a flour dusted baking sheet and repeat with remaining egg rolls and filling.
Fry 3 to 4 egg rolls in the hot oil until they are golden brown, about 2 to 3 minutes.
Remove from the oil and place on a paper towel lined plate to absorb the extra grease. Repeat until all of the egg rolls are cooked. Keep them warm in a 200 F oven while you are frying and preparing the sauce.
Place the cranberry sauce ingredients in a small saucepan and heat until the ingredients are heated through, stirring to combine.
Serve with the egg rolls immediately.