Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 9 servings
Looking for a new and exciting way to eat your Thanksgiving leftovers? These Thanksgiving egg rolls are the perfect twist for repurposing those traditional leftover staples. Let’s be honest, who can resist an egg roll, especially when it’s stuffed with creamy brie, roasted turkey, and savory stuffing?
The best part about these egg rolls: the sweet-and-sour cranberry sauce! Made from leftover cranberry jelly, the sauce provides a bit of tanginess and tartness that will make these egg rolls pop with flavor.
Being fried doesn’t hurt the flavor either! Just make sure to have a candy thermometer on hand to monitor the oil temperature. This will help to make frying these egg rolls a breeze and aid in making sure that the inside is cooked all the way through. As always, use all of the proper precautions with regard to food safety when preparing new dishes with your Thanksgiving leftovers.
Even better, these egg rolls can also be frozen and baked to reheat when you are in the mood for some Thanksgiving flavor.
Ingredients
For the Egg Rolls:
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1 cup finely chopped leftover turkey breast, or thigh meat
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1 cup leftover stuffing
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8 ounces brie cheese
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1 large egg
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1 tablespoon water
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15 eggroll wrappers
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Oil, for frying
For the Sauce:
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1/2 cup cranberry jelly
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2 tablespoons rice wine vinegar
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2 tablespoons water
Steps to Make It
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Gather the ingredients.
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Chop the leftover turkey into small pieces and add to a mixing bowl. Do not include any skin.
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Chop the leftover stuffing and add it to the mixing bowl.
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Dice the brie and add it to the turkey and stuffing. Mix to combine the three ingredients.
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Heat the oil to 375 F, using a candy thermometer to monitor the temperature.
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Beat the egg in a small bowl, and then beat in the water to create an egg wash.
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Place an egg roll wrapper on a plate or other flat surface so that one corner is facing you.
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Place a 1/4 cup of the filling mixture close to the corner. Fold the corner over the filling; fold in each side and roll until almost completely rolled up.
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Brush the far corner with the egg wash and continue rolling the egg roll until it’s completely rolled. Place on a flour-dusted baking sheet and repeat with remaining egg rolls and filling.
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Fry 3 to 4 egg rolls in the hot oil until they are golden brown, about 2 to 3 minutes.
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Remove from the oil and place on a paper towel-lined plate to absorb the extra grease. Repeat until all of the egg rolls are cooked. Keep them warm in a 200 F oven while you prepare the sauce.
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Place the cranberry sauce ingredients in a small saucepan and heat until the ingredients are heated through, stirring to combine.
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Serve with the egg rolls immediately.
| Nutrition Facts | |
|---|---|
| Servings: 9 | |
| Amount per serving | |
| Calories | 711 |
| % Daily Value* | |
| Total Fat 45g | 58% |
| Saturated Fat 9g | 47% |
| Cholesterol 82mg | 27% |
| Sodium 1003mg | 44% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 24g | |
| Vitamin C 0mg | 1% |
| Calcium 119mg | 9% |
| Iron 3mg | 16% |
| Potassium 350mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
