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Thanksgiving Egg Rolls

  • Author: Adapted from Delish
  • Yield: 6 1x


  • 6 Eggroll wrappers
  • 1 cup turkey, leftover
  • 1 cup mashed potatoes, leftover
  • 1 cup stuffing, leftover
  • 1/3 cup gravy, leftover
  • avocado oil
  • 1/2 cup cranberry sauce, leftover
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar


  1. Make the cranberry dipping sauce by placing the leftover cranberry sauce, vinegar, and sugar in a small saucepan and bring to a boil, boil until the sugar is melted and the sauce thickens slightly, about 10 minutes. Set aside while you assemble the egg rolls.
  2. Place an egg roll wrapper one of the point towards you.Place a tablespoon of mashed potatoes, then stuffing, and then turkey, topping with 1 tablespoon of gravy. Fold up bottom half over filling, then fold in sides, gently rolling. Seal buy rubbing the edges of fold with a couple drops of water. Repeat with remaining wrappers.
  3. In a large skillet heat about 1 inch of oil over medium high heat. ( if you have a deep fryer or air fryer these will work as well) After oil is hot add egg rolls and fry until golden, 1-2 minutes per side. Drain paper towel-lined plate to cool slightly.
  4. Serve with cranberry sauce.