You know that feeling when Thanksgiving is over, and you’re staring at a mountain of perfectly good leftovers? Turkey, stuffing, mashed potatoes… they’re delicious, but after a couple of days, you start dreaming of something a little different, right? Well, let me tell you, I’ve got just the trick! We’re taking all those cozy, familiar holiday flavors and giving them a fun, crispy makeover into the best Thanksgiving leftover egg rolls you’ve ever tasted. It’s like a whole new holiday tradition, made from the old one!
- Why You'll Love These Thanksgiving Leftover Egg Rolls
- Ingredients for Your Thanksgiving Leftover Egg Rolls
- Mastering the Art of Thanksgiving Leftover Egg Rolls
- Tips for the Best Leftover Stuffing Egg Rolls
- Baked vs. Fried Thanksgiving Leftover Egg Rolls
- Serving Suggestions for Turkey Cranberry Spring Rolls
- Frequently Asked Questions About Fried Thanksgiving Rolls
- Nutritional Information
- Share Your Thanksgiving Leftover Egg Roll Creations!
Why You’ll Love These Thanksgiving Leftover Egg Rolls
Seriously, why wouldn’t you love these? They’re a total game-changer for your holiday haul:
- Super Easy to Make: You’re basically just mixing stuff and rolling! Perfect for when you’re a little tired post- Thanksgiving.
- Tastes Like the Holidays, But Crispier! All those classic Thanksgiving flavors you adore, now with that irresistible crunch.
- The Ultimate Leftover Makeover: Say goodbye to boring turkey sandwiches and hello to a fun, handheld appetizer.
- Ridiculously Satisfying: That golden-brown, crispy exterior giving way to warm, savory goodness inside? Pure joy.
Ingredients for Your Thanksgiving Leftover Egg Rolls
Okay, so you’ve got your Thanksgiving feast in the fridge, and now we’re going to turn those treasures into something utterly new and delightful! Here’s what you’ll need to make these amazing egg rolls:
- 1 cup cooked turkey, shredded or diced (use whatever you have left!)
- 1/2 cup leftover stuffing (this is key for that authentic taste!)
- 1/4 cup leftover mashed potatoes (they help bind everything together)
- 2 tablespoons leftover gravy (optional, but trust me, it adds tons of moisture and flavor!)
- 1/4 cup shredded cheese (cheddar or Monterey Jack work great, if you’re feeling fancy!)
- 10-12 egg roll wrappers (you can find these in the produce or international aisle)
- 1 egg, beaten (this is our glue to seal them up tight)
- Vegetable oil, for frying (enough for about 2-3 inches in your pot)
- Don’t forget your favorite dipping sauce – a little cranberry sauce or extra gravy is perfect!
Mastering the Art of Thanksgiving Leftover Egg Rolls
Alright, let’s get down to business and make these amazing Thanksgiving leftover egg rolls a reality! It’s really not as complicated as it sounds, and the results are SO worth it. Just follow these steps, and you’ll be rolling in deliciousness. If you’ve ever wondered how to make super crispy things without deep frying, check out this method for crispy air fryer eggplant parmesan – some of those texture tips might come in handy for baked versions!
Preparing the Flavorful Leftover Filling
First things first, let’s whip up that yummy filling. Grab a bowl and toss in your shredded turkey, stuffing, and mashed potatoes. Give it a good mix! If it feels a little dry, that’s where your leftover gravy comes in – just a tablespoon or two will make it nice and moist. If you’re adding cheese, stir it in now. You want everything to just hold together, like delicious holiday mashed potato salad. Oh, and a little sprinkle of sage or thyme from the notes? Divine!
Wrapping Your Thanksgiving Leftover Egg Rolls
Now for the rolling part! Lay one of those egg roll wrappers flat in front of you, like a diamond. Spoon about 2-3 tablespoons of your hearty filling onto the bottom corner, closer to you. Fold that bottom corner right over the filling. Then, fold in the two side corners, kind of like an envelope. Start rolling it up tightly towards that top corner. Just before you seal it, dip your finger in the beaten egg, run it along the top edge of the wrapper, and press firmly to seal. This is super important so no yummy filling escapes!
Frying Your Thanksgiving Leftover Egg Rolls to Perfection
Time for the magic to happen! Heat up about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat. You’re looking for it to reach around 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of wrapper in – it should sizzle right up! Carefully, and I mean *carefully*, place 2-3 egg rolls into the hot oil. Don’t overcrowd the pot, or your rolls won’t get crispy. Fry them for about 3-5 minutes, turning them gently with tongs, until they’re a gorgeous golden brown. Use a slotted spoon to lift them out and put them on a wire rack to drain. Trust me, they’ll be screaming hot but oh-so-good!
Tips for the Best Leftover Stuffing Egg Rolls
Okay, so you’ve got the basics down, but let me give you a few little secrets to truly elevate your leftover stuffing egg rolls. My Grandma Eleanor always said, “It’s the little things!” First off, if your stuffing is super moist, you might want to dab it with a paper towel before mixing it into the filling. Too much moisture is the enemy here! And don’t be afraid to add a tiny pinch of dried sage or thyme to the filling before you roll – it really amps up that classic Thanksgiving vibe. If you’re looking for more tips on general food prep and ideas, my blog is always a good place to peek!
Baked vs. Fried Thanksgiving Leftover Egg Rolls
Now, I know some of you might be thinking, “Can I make these without deep-frying?” Absolutely! While that golden, crispy fried exterior is pretty fantastic, baking is a great alternative. For baking, first make sure your filling is on the drier side. Then, brush your wrapped egg rolls all over with a little melted butter or non-stick spray – this is key for browning! Pop them onto a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping them halfway through, until they’re nice and golden. Fried will give you that ultimate crunch, but baked is a slightly lighter, still delicious way to enjoy these hug-in-a-roll treats!
Serving Suggestions for Turkey Cranberry Spring Rolls
You’ve made these amazing turkey cranberry spring rolls, and now what? Well, the best part is how perfectly they pair with all those other Thanksgiving favorites! That homemade cranberry sauce is an absolute must – that sweet and tart kick cuts through the richness of the filling beautifully. And of course, a little bowl of extra warm turkey gravy for dipping? Don’t mind if I do! If you’re feeling a bit adventurous, even a sweet chili sauce can be a fun twist!
Frequently Asked Questions About Fried Thanksgiving Rolls
Got a few questions buzzing in your head about these yummy holiday-inspired egg rolls? I totally get it! It’s fun to try something new, but sometimes you just need a little reassurance. Here are some things people often ask me:
Can I make these egg rolls ahead of time?
You sure can! You can prep and roll all your Thanksgiving leftover egg rolls, place them on a parchment-lined baking sheet, and cover them tightly with plastic wrap before frying. Store them in the fridge for up to 24 hours. Just fry them as usual – they might need an extra minute or two in the oil since they’re starting cold. Super handy for parties!
My filling seems a bit dry. What should I do?
No worries at all! If your turkey and stuffing mixture is looking a bit crumbly, a little splash of your leftover gravy is the perfect fix. Start with a tablespoon and mix it in. You want the filling to hold together nicely when you squeeze it, but not be soupy. Too much moisture can make your egg rolls soggy or even cause them to burst!
What kind of oil is best for frying Thanksgiving leftover egg rolls?
For getting that perfect golden-brown crunch, you want a neutral-flavored oil with a high smoke point. Vegetable oil is what I usually reach for, but canola oil or peanut oil work wonderfully too. Just make sure you have enough to submerge the egg rolls about halfway for even cooking. Keep that oil temperature steady around 350°F (175°C)!
How do I prevent my fried Thanksgiving rolls from breaking open?
The key is sealing them up super well! Make sure you moisten the top corner of the egg roll wrapper with that beaten egg – don’t skip that step! Also, don’t overstuff them; about 2-3 tablespoons of filling is usually just right. And once they’re in the oil, try not to move them around too much too quickly. Gentle turning is fine, but rough handling can definitely cause them to split open before they’ve had a chance to get crispy and firm.
Nutritional Information
Just a little heads-up, these nutritional numbers are approximate, okay? They can totally change depending on exactly what leftovers you use, like if you added cheese or how much gravy went in. But as a general idea, one of these delicious Thanksgiving leftover egg rolls clocks in around 250 calories, with about 15g of fat and 10g of protein. You’ll get roughly 20g of carbs too. Enjoy!
Share Your Thanksgiving Leftover Egg Roll Creations!
I just KNOW you’re going to love making these Thanksgiving leftover egg rolls (or maybe you’ve already whipped up a batch!). I’d be absolutely thrilled if you’d share your creations! Drop a comment below with your success story, your favorite dipping sauce, or any fun twists you added. And hey, if you want to see what everyone else is making or share a pic, come find us on Facebook! Happy cooking!
PrintThanksgiving Leftover Egg Rolls
A creative way to repurpose your Thanksgiving leftovers into crispy, handheld appetizers. These egg rolls are filled with turkey, stuffing, and mashed potatoes, then fried to golden perfection.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 10-12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cooked turkey, shredded or diced
- 1/2 cup leftover stuffing
- 1/4 cup leftover mashed potatoes
- 2 tablespoons leftover gravy (optional, for moisture)
- 1/4 cup shredded cheese (cheddar or Monterey Jack, optional)
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- In a bowl, combine the shredded turkey, stuffing, mashed potatoes, and gravy (if using). Mix well. If the mixture seems dry, add a little more gravy. Stir in the shredded cheese, if desired.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
- Place about 2-3 tablespoons of the Thanksgiving filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling. Fold in the two side corners.
- Roll the wrapper up tightly towards the top corner.
- Dip your finger in the beaten egg and moisten the top corner of the wrapper. Press to seal the egg roll.
- Repeat with the remaining wrappers and filling.
- Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pot.
- Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
- Serve hot with your favorite dipping sauces like cranberry sauce or extra gravy.
Notes
- For a baked version, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown.
- Ensure your leftover mashed potatoes are not too wet, or they may make the filling soggy.
- You can add a pinch of sage or thyme to the filling for extra Thanksgiving flavor.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg