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Thanksgiving Leftover Egg Rolls
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This all starts with some leftovers. You can use whatever you have lying around. We used Turkey, Stuffing and Mashed Potatoes. However, I think a little green bean casserole, corn and cranberry sauce would be welcome additions. If you do not have leftovers, feel free to use fresh or even pick up a nice turkey dinner meal somewhere.
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The base of the egg roll is a egg roll wrapper. You can find these in the refrigerated section of most supermarkets. They sometimes have them in the produce section too.
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Layout one of the egg roll wrappers on to your work surface.
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Add a few pieces of your roasted turkey.
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Add a dollop of mashed potatoes.
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Add a dollop of stuffing.
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Then curl up the sides and then roll like you would a burrito.
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Brush the edge with water to seal the end.
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In a large fry pan heat the oil to 350 degrees. I used an infrared thermometer to measure the temperature. The thermometer in the picture is the Thermoworks IRK-2 and it is awesome! It shoots out a nice red pattern to show where the temperature reading is coming from. It also has a connector on the side for a probe thermometer. I totally recommend it.
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Once your oil hits 350 degrees add a few egg rolls at a time. You don't want to overcrowd the pan.
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Rotate every minute or so until the egg rolls are golden brown all the way around.
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Remove and let drain on a paper towel.
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In a separate sauce pan reheat your leftover gravy.
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Serve the egg rolls with a cup of gravy for ultimate enjoyment.