How to Make Thanksgiving Leftover Egg Rolls - A Step-by-Step Guide

Thanksgiving dinner is always a special occasion, filled with delicious dishes and heartwarming traditions. But once the dinner is over, what do you do with all those leftovers? Instead of just reheating the same plate of food, why not get creative and make something new and exciting with those leftover goodies? That's where these Thanksgiving Leftover Egg Rolls come in!

Combining the flavors of your favorite Thanksgiving dishes with the crispy, crunchy texture of an egg roll, these ta...

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Ingredients

  • 1 ⅓ cups coarsely chopped leftover turkey
  • 1 cup leftover mashed potatoes
  • ⅔ cup leftover green bean casserole
  • salt and ground black pepper to taste
  • ½ (12 ounce) package egg roll wrappers
  • 1 ¼ cups leftover turkey gravy
  • 1 tablespoon leftover cranberry sauce
  • 2 cups vegetable oil for frying

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 6 egg rolls

  • Combine turkey, mashed potatoes, green bean casserole, salt, and pepper in a bowl. Stir until evenly combined.
  • Place an egg roll wrapper on a clean surface with one corner facing you, so it looks like a diamond. Place 3 tablespoons of filling onto the wrapper. Fold up bottom half of the wrapper and tightly fold in sides. Gently roll and seal with a couple of drops of water. Repeat with remaining wrappers and filling.
  • Place gravy in a small saucepan and stir in cranberry sauce. Heat on low until ready to use.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place 4 egg rolls in the hot oil and cook until golden brown, about 4 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls. Serve gravy on the side for dipping.
  • Nutrition

    315 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 28mg
    • Sodium: 685mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 14g
    • Vitamin C: 4mg
    • Calcium: 38mg
    • Iron: 2mg
    • Potassium: 245mg