Prep Time::15 mins
Cook Time::10 mins
Total Time::25 mins
Servings::6
Yield::6 egg rolls
Ingredients
1 ⅓ cups coarsely chopped leftover turkey
1 cup leftover mashed potatoes
⅔ cup leftover green bean casserole
salt and ground black pepper to taste
½ (12 ounce) package egg roll wrappers
1 ¼ cups leftover turkey gravy
1 tablespoon leftover cranberry sauce
2 cups vegetable oil for frying
Directions
Combine turkey, mashed potatoes, green bean casserole, salt, and pepper in a bowl. Stir until evenly combined.
Place an egg roll wrapper on a clean surface with one corner facing you, so it looks like a diamond. Place 3 tablespoons of filling onto the wrapper. Fold up bottom half of the wrapper and tightly fold in sides. Gently roll and seal with a couple of drops of water. Repeat with remaining wrappers and filling.
Place gravy in a small saucepan and stir in cranberry sauce. Heat on low until ready to use.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Place 4 egg rolls in the hot oil and cook until golden brown, about 4 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls. Serve gravy on the side for dipping.
Cook's Note:
Not all green bean casseroles are created equal. If you used fresh green beans, you may need to chop them into smaller, more manageable pieces.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.