Thanksgiving Eggrolls

Do you have any turkey and dressing left over from Thanksgiving? If you're lucky enough to have even a little bit, you can make these. And I sure hope you've got some gravy and cranberry sauce left, too...because you're going to need it for dipping! I'm a cranberry sauce girl myself but IT Guy went with the gravy. Seriously, guys...these are SO fun and yummy! It's just a different twist on heating up a plate of leftovers and you should try it!

Thanksgiving Eggrolls




Equal amounts turkey and dressing (I used 2 cups of each)
Eggroll wrappers
Leftover gravy
Leftover cranberry relish or sauce
1 egg ~ beaten

Dice turkey.

In a large bowl, crumble the dressing then add the diced turkey.

You want to be able to press the mixture together to it holds it's shape so if your dressing is dry, add some gravy as the "glue".

Measure out about 1/2 cup or so of the turkey mixture and form it into a "log".

Place the mixture about an inch or so from one corner on the eggroll wrapper and fold wrapper up over the mixture. Fold in the sides. Brush some of the beaten egg at the top corner and roll to enclose.

Place eggroll seam side down on a cookie sheet and continue until all ingredients are used.

Heat some oil in a large skillet over medium heat and fry eggrolls until browned on all sides.

Serve with leftover gravy and cranberry sauce for dipping.


 

The cast of characters.

 

In a large bowl, crumble the dressing 

then add the diced turkey.

 

Measure out about 1/2 cup or so 

of the turkey mixture and form 

it into a "log".

 

Place the mixture about an inch 

or so from one corner on the eggroll 

wrapper and fold wrapper up over 

the mixture. Fold in the sides. Brush 

some of the beaten egg at the top 

corner and roll to enclose.

 

Ready to fry!

 

Fry until light golden brown.

 

See?

 

Serve with leftover gravy 

and cranberry sauce!