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!

Taco Eggrolls with Chipotle Ranch Dipping Sauce

I love using eggroll wrappers for different things. These little tacos turned out so good! A little of the southwest all wrapped up in something a little far east! These are great for dinner but can be used as an appetizer, too! This recipe only makes a dozen or so but adjust your ingredients to make more or less. Easy-peasy!

Taco Eggrolls with Chipotle 
Ranch Dipping Sauce




Chipotle Ranch Sauce
1/2 cup light Ranch dressing
3 Chipotle Sauce (found in the Mexican food aisle near the canned Chipotle peppers)

In a small bowl, combine the ranch dressing and the chipotle sauce. Set aside.


Eggrolls
1 pound ground beef
1 4-ounce can diced green chilies
3 tablespoons taco seasoning
1 cup shredded cheese
12 -15 eggroll wrappers
oil for frying

In a large skillet, heat the oil over medium heat.

In a medium bowl, combine the ground beef, chilies and taco seasoning. Mix to combine. 

Place 2 -3 tablespoons of the meat filling on an eggroll wrapper. Top with 2 tablespoons of the cheese.

Brush the edges of the wrapper with water. 

Fold up the bottom around the filling. Then fold in the sides and secure the top. Set aside until all wrappers are filled.

Fry for about 3 minutes on each side until meat is done and wrapper is golden brown.

Serve with Chipotle Ranch dipping sauce, salsa and guacamole.

 
The stuff!

 
Combine the Chipotle sauce and ranch. 
Set aside.

 
Mix the ground beef with the green 
chiles and the taco seasoning.

 
Lay out some of the ground beef 
mixture on an eggroll wrapper. 
Add some cheese.

 
Moisten the edges the start wrapping. 
First the bottom.

 
Then tuck in the sides.

 
Then the top...all nice and snug.

 
Fry 'em up!

 
Like this!

 
Serve with your choice of dips. Enjoy!

Ground Beef Egg Rolls with Sweet & Sour Sauce

I'm not sure where my mom got the recipe for these, but she's had it for years. She used to make them for us and we always thought they were so fun and different. If you've got a hankerin' for something out of the ordinary...try these. A little bit on the Asian side with a little American thrown in for good measure. You can make them as a main dish or serve them as appetizers. The original recipe used won-ton wrappers but I cut to the chase and made the egg roll size. Good either way!

Ground Beef Egg Rolls 
with Sweet & Sour Sauce



1 pound ground beef
12 water chestnuts ~ finely diced
2 green onions ~ diced
2 eggs ~ beaten
1 teaspoon oil
2 tablespoons cornstarch
2 tablespoons soy sauce
4 tablespoons water
1 teaspoon salt
1 package egg roll wrapper
Egg wash (1 egg beaten with a little water)

Combine all ingredients in a medium sized bowl.

Heat 2 - 3 cups of oil in a large saucepan over medium heat.

Place 3 - 4 tablespoons of meat filling on an egg roll wrapper and fold to enclose filling. Brush with egg wash around the edges to seal.

Fry egg rolls for 3 - 4 minutes until golden brown.

Serve with sweet & sour sauce. Recipe follows.


Sweet & Sour Sauce

1/3 cup rice vinegar
5 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
4 teaspoons cornstarch mixed with 4 teaspoons water

In a small saucepan, combine the vinegar, brown sugar, ketchup, and soy sauce.

In a small bowl, mix together the cornstarch and water and add to vinegar mixture.

Heat over medium heat until mixture thickens and boils.

Remove from heat and serve with egg rolls.

Here's what you need for the 

egg rolls. Oops. And 2 green onions.

Throw it all in a bowl.

Mix it up.

Place about 3 tablespoons of 

the meat mixture on an egg roll 

wrapper. Brush the edges with the egg wash.

Bring up the bottom portion.

Fold in the sides.

Fold down the sharp corners.

Roll 'em up, fry 'em up! Rah! Rah! Rah!

Nice and golden brown.

The stuff for the sauce!

Throw it all in a saucepan and stir 

over medium heat until thick and bubbly.

Egg rolls and sweet & sour sauce. Yummy!

Appetizers are always something I like to look at on a menu. Unless I am going to order one for my meal, it's rare that IT Guy and I indulge, though. It's good to know that if I want appetizer food, I can make it at home..like these little guys! How good are they? Very! After my daughter ate one, she said...."Mom, if these were on a menu, I'd order them." Pretty nice compliment, I'd say.

Southwest Eggrolls



2 cups frozen corn
1 pound ground beef
2 cups shredded colby-jack cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
1 egg - beaten

Cook ground beef until almost done then add cumin, chili powder, salt and cayenne pepper. Mix well and continue cooking until meat is no longer pink.

Heat some vegetable oil in a large skillet over medium heat.

In a large bowl, combine cooked meat, corn, green chilies and green onions. Toss to combine.

Place 2 - 3 tablespoons of meat mixture onto an eggroll wrapper and top with some cheese.

Paint the edges of the wrapper with some beaten egg then fold to enclose the filling.

Fry for a few minutes until wrapper is golden brown on both sides.

Okee doke...here we go.

Cook the ground beef until almost done then add the spices and cook the rest of the way.

Combine the cooked meat, the corn, green chilies and green onion.

Add some of the meat mixture and the grated cheese to a wrapper. Paint the edges of the wrapper with some beaten egg.

I turn my wrappers on an angle then fold up the bottom and tuck the filling in.

Then fold in the sides.

Then finish with securing the top. Done!

Fry them up until nice and golden. All your doing here is browning the wrapper since the stuff inside is already cooked. You could even try brushing the wrappers with a little olive oil and baking them until they're crispy. That would be fine.

Ranch Avocado Dipping Sauce

1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
2 tablespoon minced fresh cilantro
1 teaspoon lemon juice

Mix all ingredients in a small bowl and serve with eggrolls

The dipping sauce.

Combine everything in a small bowl...

Then mix it well!

These are tayyyyy-stee!!!!