I don’t even know how this became a tradition, but three Thanksgivings ago, we made Holiday Leftover Eggrolls. It sounds really weird, and yet they are delicious. You can make them and eat them immediately or make them ahead of time and freeze them for later.
The only things you’ll need aside from leftovers is egg roll wrappers and vegetable oil. You can find them at pretty much any grocery store, and they’re inexpensive.
Ingredients
- Egg Roll Wrappers
- Vegetable Oil
- Turkey (or Ham)
- Stuffing
- Mashed Potatoes
- Cranberry Sauce
- Gravy
Instructions
- In a saucepan, heat vegetable oil to the temperature discussed on the egg roll wrapper packaging.
- In another saucepan, heat gravy and water to make it liquid again.
- In the middle of the wrapper layer mashed potatoes, cranberry sauce, stuffing, and turkey.
- Fold wrapper like instructed on the package.
- Once the oil is heated to the required temperature you can put the egg rolls in the oil. Cook for three minutes or until golden brown. Rotate when one side is golden. They will float.
- You can also wrap them in tin foil and freeze for a later date. They will take a little longer to fry, but you can fry them frozen.
- When done, place on a plate covered in paper towels. Let cool for one minute.
- Pour gravy into small bowl.
- Dip egg rolls in gravy and DEVOUR!!!
