Don’t just reheat your Thanksgiving leftovers this year. Instead, use them to make Thanksgiving Egg Rolls. Stuffed with juicy turkey and all the classic sides.
This post is sponsored by the National Turkey Federation. All thoughts and opinions are 100% my own. For more information, please read my disclosure policy.
I am so excited to team up with the National Turkey Federation again to share a super fun recipe using your Thanksgiving leftovers. I promise, these Thanksgiving Egg Rolls are going to blow your mind.
This year has been weird, to say the least. With the holidays quickly approaching, we’re all craving all the creature comforts and traditions that they normally bring.
Although our gatherings may look a little different this year, that doesn’t mean we can’t fully enjoy all the delicious food they bring.
And let’s not forget the leftovers. I know so many look forward to the days after holidays, continuing to enjoy the delicious food you labored over.
Even if you’re having a smaller Thanksgiving this year, make sure you prepare enough food for those glorious leftovers.
Especially now that these Thanksgiving Egg Rolls exist in the world. Crispy wontons wrappers stuffed with juicy turkey, all the classic Thanksgiving sides and served with a crazy good cranberry dipping sauce.
Reinvent those Thanksgiving Leftovers
While there is nothing wrong with reheating your leftovers, it’s really fun to reinvent what you already have in the fridge into something totally different and equally delicious.
I’ve personally never been a big fan of leftovers so this is totally up my alley and something I do often. I had such a fun time brainstorming delicious leftovers ideas for the National Turkey Federation.
And the Thanksgiving Egg Roll was the clear winner this year. All the deliciousness of Thanksgiving wrapped up and fried to golden, crispy perfection. We need more of that in our lives right now.
Make sure to check out the end of this post for more ideas on how to use your juicy leftover turkey.
Ingredients for Thanksgiving Egg Rolls
How to Make Thanksgiving Egg Rolls
First things first, after the big holiday meal, make sure to get those delicious leftovers packed up and in the refrigerator within 2 hours of eating. Any longer than that is unsafe according to the FDA. These are my absolute favorite storage containers for leftovers.
And use those leftovers within 4 days to keep things safe. Now let’s get down to these egg rolls.
Start by grabbing your leftovers. I used turkey, mashed potatoes, stuffing and green beans along with cranberry sauce for the dip.
If you want to use other leftovers, go for it. I can’t promise how they will turn out since I didn’t test other ingredients.
Start off by grabbing an egg roll wrapper. Place it on a plate or cutting board with the corners pointing up and down.
Spread 2 tablespoons of mashed potatoes down the middle of the egg roll wrapper. Make sure to leave around the top and bottom edges for folding and rolling.
Next, add 1 tablespoon of stuffing and a few green beans. Top with 2 tablespoons of diced turkey.
In a small bowl, whisk together an egg white and a splash of water. Fold up the top and bottom of the egg roll wrapper.
Grab one of the unfolded sides and roll tightly. Brush the egg wash on the corner of the remaining unrolled side to seal.
Now you’re ready to fry. Heat two inches of oil to 350 degrees F. I prefer using a cast iron skillet for frying. The oil temperature stays more consistent which results in crispier food with less oil absorption.
Once it’s hot, add the egg rolls and cook for about 2 minutes per side, or until golden brown and crispy. Drain on a wire rack over a baking sheet. The wire rack helps the egg rolls stay crispy (rather than a paper towel lined plate).
The Cranberry Dipping Sauce
While you’re waiting for the oil to heat up, whip up the super easy cranberry dipping sauce.
In a small saucepan, combine leftover cranberry sauce, spicy brown mustard and brown sugar. Bring to a simmer and you’re good to go. Serve this alongside the Thanksgiving Egg Rolls for dipping.
You can also serve this sauce cold if that’s your thing. It’s delicious both ways.
Crispy Glorious Goodness
Ok. So now that you know how to make these egg rolls, have you raced to add egg roll wrappers to your Thanksgiving grocery list?!
The crispy factor is outrageous along with the Thanksgiving flavor explosion. They are just SO good.
I promise you, these will be made year round in my house.
More Recipes Starring Turkey:
This post is written in partnership with the National Turkey Federation. All thoughts and opinions are 100% my own. As always, thanks for supporting my small business.
Thanksgiving Egg Rolls
- 8 large egg roll wrappers
- 1 cup diced turkey
- 1 cup mashed potatoes
- 1/2 cup stuffing
- 3/4 cup green beans or green bean casserole
- 1 egg white
- Oil, for frying
For the Cranberry Dipping Sauce:
- 3/4 cup cranberry sauce
- 1 Tbsp. spicy brown mustard
- 1 Tbsp. brown sugar
- Add about 2 inches of oil to a large cast iron skillet. Heat to 350 degrees F. Place a wire rack on top of a rimmed baking sheet. Set aside.
- Place egg roll wrappers with a corner pointing at you. Spread each egg roll wrapper with 2 tablespoons of mashed potatoes. Leave about an inch without potatoes at the corners. Top each with 1 tablespoon of stuffing. Add 2 tablespoons of diced turkey. Add 3 or 4 green beans.
- Whisk together the egg white with a splash of water. Set aside.
- Fold up the top and bottom corners of the egg roll wrapper. Take one of the sides and tightly roll. Brush remaining corner that hasn't been folded with egg wash and continue rolling until sealed.
- Once oil is hot, add egg rolls to the skillet and fry for about 2 minutes per side, until golden brown and crispy. Drain on prepared wire rack and serve immediately.
- For the cranberry dipping sauce: heat a small saucepan over medium heat. Add cranberry sauce, spicy brown mustard and brown sugar. Whisk together. Simmer for 3 minutes. This sauce can be served hot or cold.