Thanksgiving Egg Rolls with Turkey and Stuffing
Thanksgiving Egg Rolls with Turkey and Stuffing transform classic holiday leftovers into a crispy, handheld appetizer bursting with comforting flavors. These easy-to-make rolls combine shredded turkey, savory stuffing, and optional veggies wrapped in a golden, crunchy shell, perfect for parties, potlucks, or a festive snack.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 12 egg rolls
- Category: Appetizers
- Method: Frying or Baking
- Cuisine: American
- Diet: Gluten Free (if gluten-free wrappers are used)
Ingredients
Main Ingredients
- Cooked Turkey: 2 cups shredded or diced leftover turkey
- Stuffing: 1 ½ cups leftover stuffing
- Egg Roll Wrappers: 12 wrappers
- Egg Wash: 1 beaten egg
- Oil: 2 cups vegetable oil for frying (or cooking spray if baking)
Optional Additions
- Vegetables: ½ cup diced onions, celery, or dried cranberries
- Herbs: 1 tablespoon chopped parsley or green onions (for garnish)
- Cheese (optional): ½ cup shredded cheddar or mozzarella
- Spicy Add-ons: 1-2 teaspoons hot sauce or diced jalapeños
Instructions
- Prepare the Filling: In a mixing bowl, combine 2 cups shredded turkey, 1 ½ cups leftover stuffing, and any optional vegetables or dried cranberries. Mix well ensuring the filling is moist but not watery to avoid soggy egg rolls.
- Assemble the Egg Rolls: Place one egg roll wrapper on a flat surface with a corner facing you (diamond shape). Spoon 2-3 tablespoons of filling near the bottom corner. Fold the corner over the filling, fold in the sides tightly, then roll up firmly. Brush the top edge with beaten egg wash to seal the roll securely.
- Cook the Egg Rolls: Heat 2 cups of oil in a deep pan over medium-high heat until it reaches 350°F-375°F. Fry egg rolls in batches, turning occasionally, until golden brown and crispy (3-4 minutes per side). Alternatively, bake in a preheated oven at 400°F for 15-20 minutes, turning halfway through, spraying lightly with cooking spray for a healthier option.
- Drain and Serve: Place cooked egg rolls on a paper towel-lined plate to absorb excess oil. Serve warm with dipping sauces such as cranberry chutney, gravy, or honey mustard.
Notes
- Dry the filling well to prevent soggy wrappers.
- Seal egg rolls securely with egg wash to avoid openings during cooking.
- Do not overfill the wrappers to prevent bursting.
- Maintain oil temperature between 350°F and 375°F for crispiness without greasiness.
- Baking is a great alternative for less mess and a healthier option with good crunch.
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 40 mg
Keywords: Thanksgiving leftovers, turkey egg rolls, holiday appetizers, stuffing egg rolls, crispy snacks, festive finger food
