Thanksgiving Egg Rolls

Repurpose holiday leftover turkey, stuffing and mashed potatoes into a delicious appetizer! Serve with gravy or cranberry sauce and you have winner, winner, turkey dinner!

Thanksgiving Egg Rolls Recipe

Ingredients (20 egg rolls)
2 ½ cups mashed potatoes
1 ½ cups stuffing
1 ½ cups chopped turkey
20 egg roll wrappers
1 egg

Directions
Step 1: Preheat oven to 400 degrees F.

Step 2: Spread 2 tablespoons of mashed potatoes in the center of an egg roll wrapper. Top the mashed potatoes with 1 tablespoon of crumbled stuffing and 1 to 2 tablespoons of chopped turkey.

Step 3: Roll up egg roll like an envelope by folding the bottom up over the filling. Fold the 2 sides of the egg roll wrapper into the center, and then roll the egg roll up. Wet the corners with water to seal. Place the egg rolls onto a baking sheet.

Step 4: Whisk the egg with 1 tablespoon of water and brush evenly over the egg rolls.

Step 5: Bake for 20 minutes, flipping over after 12 minutes.

Step 6: Serve with leftover gravy or cranberry sauce for dipping.

*Laurie’s Cooking Tip: Air Fryer Instructions: Prepare the Thanksgiving Egg Rolls as directed, but do not brush with an egg wash. Instead, spray with nonstick cooking spray. Place into the basket of an airfyer. Air fry for 3minutes at 400degrees F. Flip and air fry for an additional 3-4 minutes at 400 degrees, or until crispy.

*Laurie’s Cooking Tip: Assemble in Advance: If desired, you can assemble these egg rolls up to 24 hours before baking or air frying. Roll up the egg rolls as directed and place into an airtight container. Store in the refrigerator for up to 24hours. When ready to bake, brush with the egg wash and bake as directed. Alternatively, spray with cooking spray and air fry as directed.

Egg-Free: Replace the egg wash with nonstick cooking spray or brush the egg rolls with a bit of oil before baking.