Thanksgiving Egg Rolls Recipe

The only thing more daunting than all of the work involved in cooking Thanksgiving dinner is dealing with all of the leftovers. While most people immediately jump to sandwiches as a solution for dealing with leftover turkey, there are other, more interesting, and less rote things you can do with leftover turkey meat. This particular recipe also serves as a way of putting any leftover stuffing you may have in your fridge. Furthermore, we have provided a really tasty cranberry dipping sauce if you favor sweet over savory gravy.

Ingredients for Thanksgiving Egg Rolls

  • Potatoes, mashed, 2.5 cups
  • Stuffing, 1.5 cups
  • Turkey, chopped, 1.5 cups
  • Egg roll wraps, 20
  • Egg, one
  • Water, 1 tbsp

Directions for Thanksgiving Egg Rolls

  1. Preheat your oven to 400°F.
  2. Place 2 tablespoons of mashed potatoes into the center of an egg roll wrapper.
  3. Place 1 tablespoon each of the stuffing and chopped turkey meat on top of the mashed potatoes.
  4. Roll up your egg roll like you are finishing an envelope. Start by pulling the bottom corner up to the middle, fold the two sides in, and then roll the rest up.
  5. Once you have made all your egg rolls, whisk an egg with the water and brush the water-egg wash over each egg roll.
  6. Transfer the egg rolls to a baking sheet and bake for 20 minutes, flipping them all over 12 minutes into the baking process.
  7. Serve with either your leftover gravy or a cranberry sauce to be used as a dip.

Ingredients for Cranberry Dipping Sauce

  • Cranberries, fresh, 1 lb
  • Juice concentrate, orange, 1/2 cup, defrosted
  • Cinnamon, 1 tsp
  • Syrup, maple, 2 tbsp
  • Optional: Zest, orange, 1 tsp

Directions for Cranberry Dipping Sauce

  1. Place everything into a saucepan and bring it up to a boil. Reduce the heat and leave it to simmer for half an hour, just until your berries burst open and the juice thickens up. Watch to ensure it does not evaporate; you can add a 1/4 cup of water in the unfortunate event that evaporation occurs.
  2. Stir in the orange zest if you are using it.

A Note on Storage

Allow the sauce to cool off and then store it either in the fridge for no longer than five days, within an airtight container, or in the freezer for up to two months. When you decide to use the frozen sauce, give it an overnight thawing session the night before you plan on serving it.

Tips and Substitutions

  • If you want a thinner sauce, add half a cup of water.
  • If you want a sweeter sauce, add another 2 tablespoons of maple syrup.
  • If you do not have access to maple syrup, you can use either honey or granulated sugar.
  • Be mindful of your sauce as it starts to boil. The high amount of sugar within the orange juice concentrate and maple syrup can quickly go from boiling to burning. Bring things to a low simmer the moment the sauce boils.
  • If you would prefer fresh orange juice over concentrate, just zest the oranges and squeeze at least 1/4 cup of juice. You will also need to add another 1/4 cup of water and 2-4 tablespoons of a sweetener, based on how sweet you want your sauce to be.