Thanksgiving Eggrolls

As my favorite holiday comes to a close, and we see our family and friends go away for a while, I still have my mind set on Thanksgiving leftovers. I realize that when many of you are glued to the television watching college and pro football, I sit around and look at the leftovers that are just too delicious to go to waste. Sure, I made the turkey pot pie. I’m not shamed by that. My wife, and other relatives, simply love the comfort of a great turkey pot pie, and who should blame them? The turkey pot pie is a classic, and depending on how you make it, it can be super yummy. But…

I wanted to do something a bit different this time around, and I almost felt guilty as my wife had already made her plate of leftovers the morning after. This is a tradition for most of us, and there is truly something special about the day after Thanksgiving. To us, it is not waking up early to perform the “Black Friday” madness, but instead sleeping in, and dreaming of a small plate of Thanksgiving day leftovers. This year, it was thinking of making a Thanksgiving egg roll, and holy moly, I am so glad I made an attempt at this one. Ingredients:

• Your favorite egg roll wrappers, I like Spring Home spring roll wrappers
• Mashed potatoes, warmed
• Thanksgiving turkey, diced into pieces
• Turkey gravy
• 2 cups of canola oil
• 1 egg, beaten
• 1 tsp water

Begin by adding the oil to a medium pot, and warming on medium-high heat. During this time, take a few of the spring roll wrappers, and separate them. Beat the egg with the water.

Spread about 3 tablespoons of the mashed potato along the back edge of the spring roll wrapper. Add about 2 tbsp of the diced turkey, and begin to roll. Roll until you have 2 inches of the wrapper remaining. Brush with egg wash, fold over the sides, and continue to roll, sealing the egg roll. Repeat with however many egg rolls you want to make.

Add the egg rolls into the hot oil, making sure they are tightly sealed. Cook for about 3 minutes, then using tongs, spin them a bit, making sure you cook the other side. Remove them from the oil, and let the drain on a lined strainer with paper towel. Repeat with any remaining egg rolls.

As they drain any access oil, warm up your gravy in a pot on the stove top, or in a microwave, until it is nice and hot. Stir well.

Slice the egg roll on a diagonal, and serve with the gravy.

When I bit into these, I was blow away. Dipping them into the gravy was on a whole other level, and this made for probably one of the best Thanksgiving leftover dishes I have ever made. Other ideas is to toss in some dressing, or stuffing to pick it up another level. My attempt at trying one with the cranberry sauce, failed, as the wrapper did not want to hold the sauce itself. Regardless, you can get as creative as you want. The intent is to enjoy, and turn on the family the next day. This one is sure to please.

Thanksgiving Eggrolls

4 from 1 vote

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Ingredients

  

• Your favorite egg roll wrappers I like Spring Home spring roll wrappers
• Mashed potatoes warmed
• Thanksgiving turkey diced into pieces
• Turkey gravy
• 2 cups of canola oil
• 1 egg beaten
• 1 tsp water

Instructions

 

• Begin by adding the oil to a medium pot, and warming on medium-high heat. During this time, take a few of the spring roll wrappers, and separate them. Beat the egg with the water.
• Spread about 3 tablespoons of the mashed potato along the back edge of the spring roll wrapper. Add about 2 tbsp of the diced turkey, and begin to roll. Roll until you have 2 inches of the wrapper remaining. Brush with egg wash, fold over the sides, and continue to roll, sealing the egg roll. Repeat with however many egg rolls you want to make.
• Add the egg rolls into the hot oil, making sure they are tightly sealed. Cook for about 3 minutes, then using tongs, spin them a bit, making sure you cook the other side. Remove them from the oil, and let the drain on a lined strainer with paper towel. Repeat with any remaining egg rolls.
• As they drain any access oil, warm up your gravy in a pot on the stove top, or in a microwave, until it is nice and hot. Stir well.
• Slice the egg roll on a diagonal, and serve with the gravy.
• When I bit into these, I was blow away. Dipping them into the gravy was on a whole other level, and this made for probably one of the best Thanksgiving leftover dishes I have ever made. Other ideas is to toss in some dressing, or stuffing to pick it up another level. My attempt at trying one with the cranberry sauce, failed, as the wrapper did not want to hold the sauce itself. Regardless, you can get as creative as you want. The intent is to enjoy, and turn on the family the next day. This one is sure to please.