Funny thing about me – I actually prefer Thanksgiving leftovers to the main meal. When I’m not hosting Thanksgiving, I will actually make a mini spread at home for the sole purpose of having leftovers all weekend after the holiday. If you’re looking for ideas for how to use Thanksgiving leftovers, today I’m sharing an easy way to repurpose your Thanksgiving leftovers in a fun and delicious way: Leftover Thanksgiving Egg Rolls! You can serve these Thanksgiving leftover egg rolls with additional turkey gravy for dipping. I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Thanksgiving Egg Rolls recipe on Allrecipes here, see the full recipe along with step-by-step photos and cooking tips below, or click the Jump to Recipe button at the top of the post if you’re ready to get cooking.
More recipes for using leftover holiday food
- Easy Slow Cooker Cheesy Potato Soup (great way to use up leftover ham!)
- Ham and Cheese Breakfast Casserole
What you need to make Thanksgiving leftovers egg rolls
- Canola oil for frying
- 1 ½ cups cubed cooked turkey
- ½ cup turkey gravy
- 1 (12-ounce) package egg roll wrappers
- 1 ½ cups mashed cooked potatoes
- 1 ½ cups prepared stuffing
- ½ cup prepared whole-berry cranberry sauce
How to make leftover Thanksgiving egg rolls
While you’re prepping your Thanksgiving egg rolls, heat the oil in a pan on the stovetop.
Toss cooked turkey with 1/2 cup of leftover gravy in a bowl until well combined.
Lay an egg roll wrapper on a plate or a clean cutting board with one of the corners pointing up (so that it is positioned like a diamond). Pour some water into a small bowl next to the plate.
In a vertical line in the center of the egg roll wrapper, layer 2 tablespoons of mashed potatoes…
… followed by 2 tablespoons of the turkey-gravy mixture…
… then 2 tablespoons of stuffing, and finally 1/2 tablespoon of cranberry sauce.
Dip your fingertips in the bowl of water and swipe some water around the edges of the egg roll wrapper. Fold the top and bottom corners of the egg roll wrapper over the filling.
Next, fold in the left corner.
Roll the Thanksgiving leftover egg rolls from left to right until the egg roll is completely wrapped.
Wet your fingers with additional water and trace the parts of the egg roll wrapper that connect to each other and pinch lightly to seal. Repeat with the remaining wrappers and filling until you have 12 Thanksgiving egg rolls.
Fry the Thanksgiving leftover egg rolls in batches in the hot oil, turning often, until golden brown and heated through (this should take about 3 to 4 minutes). Transfer the egg rolls to a paper towel-lined plate to drain and cool.
Serve the Thanksgiving egg rolls with additional turkey gravy for dipping.
Easy and delicious! Here’s the complete Leftover Thanksgiving Egg Rolls recipe. Enjoy, and please consider leaving a rating if you love this recipe as much as we do!
Leftover Thanksgiving Egg Rolls
These egg rolls are an easy way to repurpose your Thanksgiving leftovers in a fun and delicious way. Serve with additional turkey gravy for dipping.
Ingredients
- Canola oil for frying
- 1 ½ cups cubed cooked turkey
- ½ cup turkey gravy
- 1 (12-ounce) package egg roll wrappers
- 1 ½ cups mashed cooked potatoes
- 1 ½ cups prepared stuffing
- ½ cup prepared whole-berry cranberry sauce
Instructions
- Heat oil in a pan on the stovetop until it reaches 375 degrees F (190 degrees C).
- Toss turkey and 1/2 cup gravy in a bowl until well combined.
- Lay an egg roll wrapper on a plate or a clean cutting board with one of the corners pointing up, so it is positioned like a diamond. Pour some water into a small bowl next to the plate. Layer 2 tablespoons mashed potatoes, 2 tablespoons of the turkey-gravy mixture, 2 tablespoons stuffing, and 1/2 tablespoon of cranberry sauce in a vertical line in the center of the wrapper.
- Dip your fingertips in the bowl of water and swipe some water around the edges of the egg roll wrapper. Fold the top and bottom corners of the egg roll wrapper over the filling. Next, fold in the left corner, then roll from left to right until the egg roll is completely wrapped. Wet your fingers with additional water and trace the parts of the egg roll wrapper that connect to each other and pinch lightly to seal. Repeat with the remaining wrappers and filling.
- Fry egg rolls in batches in the hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.
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