When I came across this idea for making egg rolls packed with turkey and stuffing there was no way that I was going to wait until I had Thanksgiving leftovers to make them. I had to make them immediately. So I did. Cranberry sauce and gravy made for the perfect dipping sauces. Every bite tasted like the best Thanksgiving ever. Absolutely fantastic.
Terribly Addicting
I loved the crunchy egg roll contrasting with the sage stuffing and tender turkey. The cranberry sauce is a little thinner than your usual Thanksgiving version so that it’s easier to dip into. You might want to thin your gravy with a bit of milk or broth too if it’s too thick for successful dipping!
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Also try my chicken or pork egg rolls.
Turkey and Stuffing Egg Rolls
Ingredients
For the egg rolls
- 1 pound turkey breast cooked, cut into small cubes
- 1 package Stove Top stuffing prepared (or two cups)
- 1 egg beaten with 1 tablespoon warm water
- 12 egg roll wrappers
- oil for frying
- gravy warmed, for dipping (I used our Cajun gravy)
- Cranberry dipping sauce for dipping (see below)
For the cranberry dipping sauce
- 1 can cranberry sauce
- ¼ cup sugar
- ½ teaspoon orange zest
Instructions
For the egg rolls
- Heat a few inches of oil to 375 F in a deep fryer or Dutch oven.
- Combine the turkey and dressing in a bowl.
- Working in batches. brush egg and water around edges of the egg roll wrappers.
- Add 2 tablespoons of turkey in the center of the wrappers.Roll up tightly and fold in the edges. Brush on more egg to help seal the rolls.
- Fry the egg rolls for 1-2 minutes, rotating as they cook, until golden brown. Remove to a pap towel-lined plate to drain and cool.
For the cranberry dipping sauce
- Place cranberry sauce in a medium saute pan over medium heat.
- Stir until melted.
- Add the sugar and zest and stir.
- Add water as needed to reach the desired consistency.
Notes
Nutrition
Nutritional values are approximate.
