In a large bowl, combine olive oil, dijon mustard, leftover turkey, leftover stuffing and shredded brussels sprouts (or cabbage). Add a thinly sliced jalapeño if you want to make them spicy.
In a small bowl, beat 1 egg and 1 tablespoon water to make egg wash.
Lay out one egg roll wrapper with a corner pointed toward you. Place the Thanksgiving leftovers mixture in the middle.
Use a pastry brush to spread a little bit of the egg mixture along the edge. Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly. Seal edges with egg mixture.
Fry egg rolls until crispy, turning occasionally. This takes about 1 ½ - 2 minutes per side. Drain on a metal cooling rack or a plate lined with paper towels.
Serve with cranberry sauce.
Ingredients
Directions
In a large bowl, combine olive oil, dijon mustard, leftover turkey, leftover stuffing and shredded brussels sprouts (or cabbage). Add a thinly sliced jalapeño if you want to make them spicy.
In a small bowl, beat 1 egg and 1 tablespoon water to make egg wash.
Lay out one egg roll wrapper with a corner pointed toward you. Place the Thanksgiving leftovers mixture in the middle.
Use a pastry brush to spread a little bit of the egg mixture along the edge. Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly. Seal edges with egg mixture.
Fry egg rolls until crispy, turning occasionally. This takes about 1 ½ - 2 minutes per side. Drain on a metal cooling rack or a plate lined with paper towels.
Serve with cranberry sauce.