Thanksgiving Egg Rolls With Sweet-and-Sour Cranberry Sauce
Crispy, turkey-filled egg rolls offer a creative use for Thanksgiving leftovers, served with a sweet-and-sour cranberry sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 200 F; heat oil to 375 F in a deep pot.
-
Chop skinless turkey and stuffing; dice brie. Combine all three ingredients in a bowl.
-
Whisk egg and water to make an egg wash.
-
Place 1/4 cup filling on an egg roll wrapper with a corner facing you. Fold the corner over the filling, then fold in the sides, and roll almost completely.
-
Brush the far corner with egg wash, then finish rolling. Place the completed egg roll on a flour-dusted baking sheet and repeat with remaining filling.
-
Fry 3-4 egg rolls at a time in the hot oil for 2-3 minutes until golden brown.
-
Remove fried egg rolls to a paper towel-lined plate to drain, then transfer to the warm oven. Continue frying until all are cooked.
-
Combine all cranberry sauce ingredients in a small saucepan and heat, stirring until warm.
-
Serve egg rolls immediately with the prepared sauce.