Thanksgiving Leftovers: Thanksgiving Egg Rolls

Friday’s leftover turkey sandwich is probably just as anticipated as the main event.  Sandwiches are great, but they aren’t the only way to enjoy Thanksgiving Leftovers. Leftover Thanksgiving turkey and stuffing wrapped up in an egg roll wrapper and fried into a crispy Thanksgiving Egg Roll With Cranberry Dipping Sauce. It’s sure to be your new favorite Thanksgiving dish!

Seriously though, these egg rolls are so delicious, super easy to make, and a fun way to use up Thanksgiving leftovers!  These Egg Rolls are so good, I was even contacted by the Rachael Ray show from my Instagram post.  More on that later… Back to Egg Rolls.  They are extremely easy to make, and are a great alternative to Turkey Noodle Soup and Turkey Pot Pie.

I was inspired to make these Egg Rolls from the North Carolina State Fair.  When we were there this past October, DJ got a Korean BBQ Egg Roll, and the vendor also served these Thanksgiving Egg Rolls.  There wasn’t any ingredients listed for them, or what was in them on the sign, just that they were served with a cranberry dipping sauce.  I’ve made egg rolls in the past with success, so I thought, what the hell, I’ll make these after Friendsgiving.

To make the Thanksgiving Egg Rolls, I thought about what goes into my Turkey Sandwich – turkey, stuffing and cranberry sauce.  It’s pretty simple, but totally delicious.  So since I knew I wanted to add those things, I thought about what else an Egg Roll would need, and it was missing some crunch.  Traditionally, an egg roll is made is cabbage, but I didn’t have any cabbage on hand, but I did have some leftover brussels sprouts that I didn’t use, so I shredded those, and added them to the mixture.

Egg Rolls freeze and reheat really well too.  If you want to make some extra Thanksgiving Egg Rolls to enjoy later, simply follow the recipe for cooking the egg rolls.  Once they have cooled completely, freeze them in a single layer on a baking sheet lined with parchment paper.  Once frozen completely, transfer them to a labeled ziplock bag.  To Reheat:  Preheat oven to 350° F, and bake frozen egg rolls for 15-20 minutes, until crispy and heated through.

How To Make Thanksgiving Egg Rolls

You will be able to make about 12 egg rolls with this recipe, and will have plenty of egg roll wrappers to use for other recipes.  Making Thanksgiving Egg Rolls is super easy, especially since you’ve already done all of the hard work of cooking Thanksgiving dinner. You’ll want to make sure that you wrap your egg rolls well so the contents stay all tucked inside! Wrapping them is easy, I mix an egg with 1 tablespoon of water to make a glue to keep them sealed.

In a large bowl, combine leftover turkey, leftover stuffing and shredded brussels sprouts (or cabbage).  Add a thinly sliced jalapeño if you want to make them spicy.

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 the edges with the 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 Leftover Cranberry Sauce.

You can also serve the egg rolls with Leftover Gravy.  If you serve the egg rolls with gravy, add a little cranberry sauce in the filling!  These are definitely our new favorite way to enjoy Thanksgiving Leftovers!  What’s yours?

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 12 egg roll wrappers
 2 cups leftover turkey, shredded
 2 cups leftover stuffing
 1 cup shredded brussels sprouts or cabbage
 1 jalapeño, thinly sliced (optional)
 2 tbsp olive oil
 1 tbsp dijon mustard
 1 egg
 1 tbsp water
 cranberry sauce, for serving

1

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.

2

Lay out one egg roll wrapper with a corner pointed toward you. Place the Thanksgiving leftovers mixture in the middle.

3

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.

4

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.

5

Serve with cranberry sauce.

Ingredients

 12 egg roll wrappers
 2 cups leftover turkey, shredded
 2 cups leftover stuffing
 1 cup shredded brussels sprouts or cabbage
 1 jalapeño, thinly sliced (optional)
 2 tbsp olive oil
 1 tbsp dijon mustard
 1 egg
 1 tbsp water
 cranberry sauce, for serving

Directions

1

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.

2

Lay out one egg roll wrapper with a corner pointed toward you. Place the Thanksgiving leftovers mixture in the middle.

3

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.

4

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.

5

Serve with cranberry sauce.

Thanksgiving Egg Rolls

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