Thanksgiving Leftover Egg-Rolls
An easy way to use up those delicious Thanksgiving leftovers!
Ingredients
- 1-2 25 Egg Roll Wrappers adjust based on your leftovers
- Leftover Cooked Turkey
- Leftover Dressing
- Leftover Candied Yams
- Leftover Mac and Cheese
- Cranberry Sauce
- Leftover Chicken
- Leftover Ham
- Leftover Collard Greens
- Gravy also for dipping sauce
Instructions
- To start your egg roll, prepare a clean, level surface. Position the wrapper so that it appears as a diamond shape in front of you. Crack open an egg in a bowl and scramble it, you can add a bit of water if you want. (This is your egg wash)
- Next, spread some of the stuffing and a few small turkey pieces. Add in whatever you'd like your combination to be. Just don't overstuff it.
- Lift the bottom corner and roll away from yourself, ensuring the tucked-in corner remains secure while rolling. When halfway up, fold the left and right sides towards the center.
- Continue rolling until only the final corner remains. Use the egg wash from earlier to brush over this corner. Complete the roll, brush a bit more of the egg wash along the seam, and place it seam-side down. Make sure to make these as tight as possible so they don't open in the fryer.
- For frying the egg rolls, pour approximately 4-5 inches of cooking oil into a pot and heat it to 350 degrees Fahrenheit. Once done, transfer them to paper towels to drain and cool.
- Carefully place 3 or 4 egg rolls into the hot oil, turning them occasionally. Fry until they turn a golden brown, which should take about 2 minutes. Once done, transfer them to paper towels to drain and cool. I use a rack on top of a baking sheet.
- Serve the freshly fried egg rolls immediately alongside the gravy. Dip and Enjoy!
Tried this recipe?Let us know how it was!