Thanksgiving Egg Rolls




6 Eggroll wrappers

1 c. leftover turkey, shredded

1 c. leftover mashed potatoes

1 c. Leftover cranberries

1 c. leftover stuffing

vegetable oil

1/3 c. Leftover gravy, for dipping


Place an egg roll wrapper on a clean surface in a diamond shape and spread a thin layer of cranberries. Next add a couple tablespoons of mashed potatoes, then stuffing, and then turkey. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining leftovers.

In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Serve with heated gravy.


Made these twice without the cranberry sauce. Just figured out my own proportions when making each egg roll. I can eat roughly 1 1/2 for a lunch with other leftover sides. Leif liked them too without the gravy, but they definitely need dipping gravy.