Thanksgiving Egg Rolls
Asian inspiration wins the day for Thanksgiving leftover creativity in a super tasty egg roll with cranberry dipping sauce! Feel free to add or substitute cabbage or other veggies for stuffing and modify filling to suit your tastes.
Thanksgiving Egg Rolls
Ingredients:
For eggrolls
25 egg roll wrappers
1 lb. cooked turkey, cut into thin strips
2 c. mashed potatoes
2 c. stuffing
1 Tbsp. cornstarch
1/4 c. cool water
For dipping sauce
1½ c. canned cranberry sauce (no berries)
1½ tsp. water
1½ tsp. fresh orange juice
1 tsp. orange zest
Preparation:
To make the dipping sauce: Combine cranberry sauce, water, orange juice and orange zest in a microwaveable bowl. Heat in microwave for 40 seconds to a minute. Carefully strain to remove any clumps or pieces of cranberry. Chill in refrigerator until ready to serve.
To wrap egg rolls: Start by stirring together cornstarch and water in small bowl. Lay wrappers on clean, flat surface so a corner is facing you (like a diamond). Dip fingers in cornstarch water and spread on each edge of egg roll wrapper. Spread 1/2 Tbsp. mashed potatoes in corner closest to you. Top with 1/2 Tbsp. stuffing and a few small pieces of turkey. Lift bottom corner up and begin to roll away from you, making sure to tuck the corner. Under as you roll. At the halfway point, fold the left side in and the right side toward the center. Continue rolling away from you until only the final corner is ready to roll. Dip your fingers in the cornstarch mixture again and brush it over final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam side down. Make sure to roll tightly, so they don’t fall apart when fried.
To fry eggrolls: Fill a pot with 4-5” of cooking oil. Heat oil to 350F. Gently add egg rolls to hot oil, frying in batches of no more than 3 or 4 at a time, turning occasionally. Fry until golden brown, approximately 2 minutes. Place on paper towels to drain and cool. Serve immediately with cranberry dipping sauce.
