Turkey and Stuffing Egg Rolls

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.

Course Appetizer or Main

Cuisine American

Keyword egg rolls, stuffing, Thanksgiving, turkey

Prep Time 15

Cook Time 15

Total Time 30

Servings rolls

Calories 154kcal

Author Mike

Equipment

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 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 paper towel-lined plate to drain and cool.

For the cranberry dipping sauce

Place cranberry sauce in a medium saucepan over medium heat.
Stir until melted.
Add the sugar and zest and stir.
Add water as needed to reach the desired consistency.

Notes

Egg rolls can be frozen and reheated in the oven later.

Nutrition