For diet reasons a while ago, I told myself I wouldn’t post two fried Fryday recipes back to back (if you missed last week’s Pumpkin Cheesecake Wontons, you should unmiss them). Today, I’m breaking that rule, but for a few choice reasons: (1) I have an incredible Thanksgiving Leftovers Egg Rolls recipe that I just have to share, (2) Turkey Day is soon upon us and we all know diet rules go out the window this time of year, and (3) this is my blog and I can make and break the rules as I please.
So with that said, let me introduce what I believe to be the absolute best, most appetizing, crowd-pleasing way to repurpose your Thanksgiving leftovers, and egg roll wrappers are all you need to add to the grocery list. Easy and low maintenance just how I like it.
If you entertain or go to potlucks the Friday or Saturday after Thanksgiving like we do, this is a great recipe to have in your back pocket, because let’s face it, no matter how aggressively we stuff our faces, we always have turkey, stuffing and mashed potatoes left over. Excessive food preparation is one of America’s many charms. Leftovers are great, but no one wants to show up at their friend’s doorstep with a plate of turkey scraps or a bowl of half-eaten mashed potatoes. That wouldn’t be so classy of us. So what is one to do?
Well, one option would be to whip up something entirely new in your tired, post-Black-Friday state. The second is to take the delicious leftovers you already have, roll them into easy-on-the-eyes appetizer egg rolls, perfect for a party, and fry them up in just a matter of minutes. I’ll take the second option, and hope you will too.
In true, easy Thanksgiving leftovers fashion, all you need is your choice of stuffing, mashed potatoes, diced turkey and egg roll wraps. I used about 2 cups worth of each (a little less of the turkey) for a total of 12 egg rolls.
With your egg roll wrapper at a diagonal, top with about 2 tablespoons of stuffing, 2 tablespoons of mashed potatoes and a sprinkling of diced turkey.
This is one of those beautiful recipes where you don’t have to be exact in your measurements. So if you don’t have equal parts of the individual ingredients, don’t worry about it. As long as the egg rolls aren’t overstuffed, you can use as much or as little of each item as you like.
I happen to favor the stuffing and mashed potatoes over the turkey, so I went a little lighter on the meat.
Besides the eating, the wrapping of the egg rolls is my favorite part of the process.
But before we get to that, heat about 2 inches of vegetable oil in a heavy bottomed pan over medium heat. We want the oil at a fry-friendly 360 degrees, giving us plenty of time to wrap the egg rolls in the meantime.
Now, back to wrapping. If you’re new to egg rolls and an instructional video kind of person, this YouTube clip is a good resource. If reading’s more your thing, here’s how you do it:
With a small dish of water at the ready, roll the bottom corner of the wrapper 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. Continue rolling up until closed and wet and press and seal the last corner down.
Like so. Fill, fold, roll, wet, seal and repeat.
Once the oil reaches 360 degrees, use tongs to drop in egg rolls for frying. Overcrowding the pot will cause the temperature to drop, so I kept my batches to 2-3 egg rolls at a time.
Turn occasionally and fry until the wrappers look golden brown and cooked throughout.
Remove egg rolls from the oil when ready and transfer to a paper towel lined plate or cooling rack to drain. Give them a few minutes before tasting. I learned that lesson the hard way. Fry and repeat.
If you like your egg rolls with plum or sweet and sour sauce, then you’re gonna love what’s in store for you.
Cranberry dipping sauce!
It’s the same sweet and sour taste that you know and love, just more Thanksgiving appropriate. It’s easy too!
All it is cooking 1 cup canned 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 dipping sauce until bubbling, reduce heat and let simmer and reduce for 5 minutes, then remove from heat.
And just like that you have yourself a generous helping of delicious Thanksgiving sweet and sour dipping sauce.
If gravy is more your thing, you can always dip the egg rolls in that instead. I happen to be a fan of both, so I made both options available.
Although I’m definitely partial to the sweet and sour sauce. Please enjoy with your egg rolls.
Admire their contents. Look. Mashed potatoes, stuffing, turkey, all your favorites wrapped in a crispy shell.
And double, triple, quadruple dip to your heart’s delight. Good till the very last sauce-covered bite.
I can’t stress enough how delicious these were, so if you’re looking for a creative way to repurpose your Thanksgiving leftovers, this is definitely the way to go.
If you’re looking for more ideas, check out last year’s Thanksgiving Balls which were also a huge hit.
Wishing you a wonderful weekend and a very happy Fryday!
- Egg roll wrappers, about 12
- 2 cups stuffing
- 2 cups mashed potatoes
- 1½ cups diced turkey
- vegetable oil for frying
- 1 cup canned cranberry jelly
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
- Heat about 2 inches of vegetable oil in a heavy bottomed pan over medium heat until it reaches 360 degrees.
- Prepare egg rolls in the meantime.
- With an egg roll wrapper at a diagonal, top with about 2 tablespoons of stuffing, 2 tablespoons of mashed potatoes and a sprinkling of diced turkey. Don't worry about being exact. Use as much or as little of each item as you like.
- With a small dish of water at the ready, roll the bottom corner of the wrapper 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. Continue rolling up until closed and wet and press and seal the last corner down. Repeat with remaining filling and wrappers.
- Once the oil reaches 360 degrees, use tongs to drop in egg rolls for frying. Overcrowding the pot will cause the temperature to drop, so keep batches to 2-3 egg rolls at a time.
- Turn occasionally and fry until the wrappers turn golden brown and cooked throughout.
- Remove egg rolls from the oil when ready and transfer to a paper towel lined plate or cooling rack to drain and cool.
- In a small saucepan over medium heat, combine cranberry jelly, orange juice and maple syrup.
- Cook sauce until bubbling, reduce heat and let simmer and reduce for 5 minutes. Remove from heat.
- Serve alongside thanksgiving egg rolls.