We all know Turkey Day is coming up, and that means all diet rules fly OUT the window! It’s time to indulge, enjoy and relax while eating copious amounts of comfort food for probably the next 7-10 days depending on your family/dinner size. With that being said, here is a fun and delicious spin for up-cycling your Thanksgiving Day leftovers. I present to you: The Thanksgiving Day Leftover Egg rolls!
It’s actually quite simple. All you really need is:
- Your choice of dressing or stuffing
- Mashed Potatoes
- Diced Turkey (Or ham)
- 1 package of egg roll wraps
- A deep fryer OR a frying pan with 2-3 inches of heated oil at the bottom
If you use about 2 cups of each ingredient, you’ll pump out 12 delicious egg rolls!
Set your egg roll wrap at a diagonal, fill it with about 2 tablespoons of stuffing, 2 tablespoons of potatoes and a sprinkling of diced turkey.
The beauty of this recipe is that the measurements don’t have to be exact! So if you’re more of a mashed potato fan than a stuffing fan, then go ahead and add a bit more of what you’d like!
If you are more of a meat eater, go nuts with the turkey. The more the merrier but just make sure not to over-stuff them or else they will burst while frying and you’ll be stuck with a Thanksgiving mess.
Next, heat about 2 inches of vegetable oil in a heavy frying pan over medium heat. You’re going to want the oil at a fry-friendly 360 degrees.
Now, time to wrap!
(If you’re new to egg rolls, don’t fret! Just take your time and follow directions. If anything, we suggest taking a breeze through a YouTube tutorial to get yourself more comfortable.)
With a small dish of water at your fingertips, roll the bottom corner of the wrap over the filling and give it a little tuck. Fold in the left and right corners, dipping your finger in the water to brush the corners to seal them together. Continue rolling up until closed and wet and press and seal the last corner down. Do not over-wet.
Stuff, fold, roll, wet/seal, seat and repeat.
Once the oil reaches the proper temperature, use tongs to drop in egg rolls for frying. This is a timely process. We suggest cooking about 2–3 eggrolls at a time because if you fill the pot too much, it will cause the temp to drop and your cooking will be thrown off.
Flip eggrolls occasionally and cook until the wrappers look golden brown and cooked throughout.
Remove the egg rolls from the oil and set them on a platter lined with paper towels. Let them sit for about 10 minutes before serving.
We’re not done yet! It’s dipping sauce time:
Simple: cook 1 cup cranberry jelly or sauce with 2 tablespoons orange juice and 1 tablespoon maple or agave syrup in a small saucepan over medium heat.
Cook the sauce until bubbling, reduce heat and let simmer and reduce for 5 minutes, then remove from heat.
You can also use gravy as dipping sauce, as well!
And there you have it, folks. A presentable, easy and fast way to reuse all those Thanksgiving leftovers. Now, make sure to fix us a plate and leave it on the stove! We’ll be over to grab it soon.