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Side Dish
American/Asian
15 egg rolls
15 minutes
8 minutes
1 package Melissa’s Egg Roll Wrappers
1/2 cup leftover cranberry sauce
2 cups leftover turkey, shredded
1 cup leftover mashed potatoes
1 cup leftover stuffing
vegetable oil for frying
1/2 cup leftover gravy, for dipping
1/2 cup leftover cranberry sauce
Fill a small bowl with water and use your fingers or a small brush to wet the edges of each wrapper.
Spread a thin layer of cranberry sauce onto 1 corner of wrapper, followed by a couple tablespoons of mashed potatoes, stuffing and turkey. Roll wrapper towards the center; fold in sides and wrap tightly and add a little more water to seal the tip.
In a deep fryer or wok, heat oil to 350°F and fry rolls in batches (about 4) for 3-4 minutes per side, or until golden brown. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil.
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