Published: October 28, 2023
By: Recipe and Photo by Susan Rosser
Arguably, the best part of Thanksgiving is the leftovers. However, if you’re anything like me, by day three, you’ve had your fill of open-face turkey sandwiches.
But you can pretty much put any Thanksgiving leftovers inside an egg roll wrapper, roll it, fry it, and you will have a rich and savory treat with that perfect amount of crunch. I filled my egg rolls with turkey, stuffing, mashed sweet potatoes and green beans. The leftover gravy and cranberry sauce functioned as excellent dipping options. (Plan on making extra gravy — these babies are worth it.) Honestly, these were such a hit; I think I’ve landed on a new family tradition.
Thanksgiving Egg Rolls
• First, buy some egg roll wrappers, which for reasons unknown, you can find in the produce section at Publix.
• Next, retrieve all of your leftovers and arrange them all out on the counter.
• Decide what you want to stuff inside your egg rolls. Each wrapper holds about 2 tablespoons of filling. (Be careful not to overfill. It is tempting, and I’ve done it. It’s not pretty.) Luckily directions for rolling the egg rolls are on the back of the package.
• I like to fry them. Heat a large, deep pot such as a Dutch oven, and add enough canola oil (or any neutral oil) to reach at least halfway up the egg rolls. Of course, you can go total deep fry on these too, but this option works just as well. Turn the egg rolls as they fry a few times, so they brown evenly. Don’t step away. They cook quickly. (You can also bake them in the oven at 400 degrees. Just brush with oil, place them on a rimmed baking sheet and bake for 10 to 12 minutes until golden brown.)
- Serve with your leftover gravy and cranberry sauce on the side.