Description
Crispy egg rolls filled with classic Thanksgiving flavors. Perfect for using leftover turkey and vegetables.
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 cup mashed potatoes
- 1 cup cooked green beans, chopped
- 1 cup cooked corn
- 1/2 cup cranberry sauce
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- Mix turkey, mashed potatoes, green beans, corn, cranberry sauce, sage, thyme, salt, and pepper in a bowl.
- Place an egg roll wrapper with a corner pointing toward you. Spoon 2-3 tablespoons of filling onto the center.
- Fold the bottom corner over the filling. Fold in the sides. Roll tightly. Seal the top corner with a dab of water.
- Heat 2 inches of oil to 350°F in a deep pot.
- Fry egg rolls in batches for 3-4 minutes, turning once, until golden brown.
- Drain on paper towels. Serve warm.
Notes
- You can bake the egg rolls at 400°F for 15-20 minutes instead of frying.
- Use leftover stuffing instead of mashed potatoes for variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg