The holidays are upon us and so are all the thoughts of what to make and also what to make with those delicious leftovers! This was an instant favorite but, then again what is not to love about deep fried turkey and stuffing all wrapped up together…right?! I was not sure if I wanted to add the cranberry sauce in the roll but decided to use it as a dipper for the rolls! Excellent! My husband’s favorite holiday and food is Thanksgiving, but I think he might like the day after just as much for this recipe alone! He hid the extra rolls in the fridge so no one else could find them!
NOTE – I used leftovers so I don’t have the total amount used. If you don’t have turkey leftovers, grab a rotisserie chicken and use that!
INGREDIENTS
Canola oil
Roasted turkey, shredded
Stuffing (your favorite recipe, cooked)
Gravy (your favorite recipe)
Egg roll wrappers
Jellied cranberry sauce, stirred and warm
DIRECTIONS
Fill a large wide skillet with canola oil about half way up the skillet. Heat to 350 degrees or until a wooden spoon handle put in the oil started to have bubbles on the side of the spoon handle. Taking one egg role wrapper at a time add about 2 tablespoons of shredded turkey, the same amount of stuffing and 1 to 1 1/2 teaspoon of gravy. Roll the wrapper up according to the package directions. Do this for each of the rolls you are making. When they are all rolled and the oil is hot add a few rolls at a time to the oil. Be sure not to crowd the pan and let them brown on one side, flip to brown the second side. When both sides are golden brown remove the rolls to a paper towel lined plate and continue this for all of the rolls. If you are making a large batch these can be kept warm in a low temp oven. Place the rolls on a baking sheet with a baking rack on top so the heat circulates around the rolls keeping them crispy. Serve warm with warmed jellied cranberry sauce.
Enjoy!
