Thanksgiving Egg Rolls With Sweet-and-Sour Cranberry Sauce

Thanksgiving egg roll recipe

The Spruce Eats / Ulyana Verbytska

  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Yield: 18 egg rolls (9 servings)

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, the sauce provides a bit of tanginess and tartness that will make these egg rolls 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 to make frying these egg rolls a breeze and aid in making sure that the inside is cooked all the way through. As always, use all of the proper precautions with regard to food safety when preparing new dishes with your Thanksgiving leftovers. 

Even better, these egg rolls can also be frozen and baked to reheat when you are in the mood for some Thanksgiving flavor.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Thanksgiving egg rolls
    The Spruce Eats / Ulyana Verbytska
  2. Chop the leftover turkey into small pieces and add to a mixing bowl. Do not include any skin.

    Turkey
    The Spruce Eats / Ulyana Verbytska
  3. Chop the leftover stuffing and add it to the mixing bowl. 

    Chop leftover stuffing
    The Spruce Eats / Ulyana Verbytska
  4. Dice the brie and add it to the turkey and stuffing. Mix to combine the three ingredients. 

    Dice the brie
    The Spruce Eats / Ulyana Verbytska
  5. Heat the oil to 375 F, using a candy thermometer to monitor the temperature. 

    Heat the oil
    The Spruce Eats / Ulyana Verbytska
  6. Beat the egg in a small bowl, and then beat in the water to create an egg wash. 

    Beat the egg
    The Spruce Eats / Ulyana Verbytska
  7. Place an egg roll wrapper on a plate or other flat surface so that one corner is facing you. 

    Place egg roll wrapper on plate
    The Spruce Eats / Ulyana Verbytska
  8. 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. 

    Fold
    The Spruce Eats / Ulyana Verbytska
  9. 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. 

    Roll into egg roll
    The Spruce Eats / Ulyana Verbytska
  10. Fry 3 to 4 egg rolls in the hot oil until they are golden brown, about 2 to 3 minutes. 

    Fry egg rolls
    The Spruce Eats / Ulyana Verbytska
  11. 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 prepare the sauce.

    Remove from the oil
    The Spruce Eats / Ulyana Verbytska
  12. Place the cranberry sauce ingredients in a small saucepan and heat until the ingredients are heated through, stirring to combine.

    Cranberry sauce
    The Spruce Eats / Ulyana Verbytska
  13. Serve with the egg rolls immediately. 

    Thanksgiving egg rolls
    The Spruce Eats / Ulyana Verbytska