Thanksgiving Leftover Egg Rolls
Thanksgiving Leftover Egg Rolls can be made with any combination of whatever you have left in your fridge, and can be dipped in your favorite gravy or cranberry sauce. Stovetop frying, baking, and air fryer instructions included!
Servings: 10 people
Calories: 369kcal
Ingredients
Leftovers
- 2 cups cooked, chopped turkey
- 2 cups mashed potatoes
- 2 cups stuffing
- 2 cups cubed, cooked ham
- 2 cups yams or sweet potatoes
- 2 cups cranberry sauce
- 2 cups turkey gravy for dipping
- 20 egg roll wrappers
- Vegetable oil for frying
Instructions
- Spoon about 4 tablespoons of your choice of ingredients into the egg roll wrapper diagonally.
- Brush the edges of the wrapper with a little bit of water. Roll and fold the wrapper by taking the exterior corner one at a time and folding it inwards, gently pressing to ensure that it will not come undone. Lay flap side down until they are ready to fry.
- Heat cooking oil In a large skillet over medium-high heat to 350 degrees Fahrenheit.
- Carefully place the uncooked egg rolls, flap side down, into the hot oil.
- Fry for 2-3 minutes until the exterior is more golden in color, occasionally turning in the oil.
- Remove and let any excess oil drain off onto a paper towel and let cool.
- Dunk into the gravy or cranberry sauce and enjoy!
Video
[yeetvid]
Notes
Favorite Combinations:
Turkey+stuffing+mashed potatoes dunked in gravy Ham+ yam dunked in gravy Turkey+ cranberry sauce + stuffingDessert Egg Roll:
Grab the leftover pumpkin or apple pie to wrap up and fry. Drizzle with caramel sauce once cool.Nutrition
Calories: 369kcal | Carbohydrates: 63g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 919mg | Potassium: 331mg | Fiber: 4g | Sugar: 25g | Vitamin A: 3939IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 2mg
