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    Grits and Pinecones » Recipes » Appetizers

    Easy Turkey Egg Rolls Recipe

    November 15, 2017 by Sharon Rigsby, Updated November 26, 2020 Leave a Comment

    Jump to Recipe Print Recipe
    Easy Leftover Turkey Egg Rolls

    Crispy and delicious, Easy Turkey Egg Rolls with cranberry dipping sauce is the answer to the age-old question, what to do with the leftover Thanksgiving turkey?

    Easy Leftover Turkey Egg Rolls with Leftover Cranberry Sauce

    In this turkey egg roll recipe, I’m combining leftover turkey with nutritious, crunchy cabbage and carrots in a tasty hand-held treat your family will love!  You could cut them up and serve as appetizers, or they make a delicious side dish.

    Yes, I know, egg rolls are not what you typically think of when you think of Thanksgiving leftovers!  However, they are a versatile and delicious way to wrap up any number of ingredients in a crispy and flavorful package. Think eggs, bacon, and cheese for a breakfast egg roll, or how about combining apples and cinnamon, or even adding leftover pumpkin pie for a tasty dessert? The possibilities are endless.

    Here’s what you will need:

    A package of egg roll wrappers, leftover cooked turkey, a bag of coleslaw mix, kosher salt, ground black pepper, ground ginger, low-sodium soy sauce, garlic powder, and vegetable or peanut oil for frying.

    Here’s how to make this recipe:

    Combine the coleslaw mix, chopped turkey, garlic powder, kosher salt, pepper, soy sauce, and ginger in a large bowl and mix well.

    To fill the egg rolls, place about one-third of a cup of the coleslaw mixture diagonally on the bottom of the wrapper.

    Fold the bottom corner over the filling, roll snugly half-way to cover the filling.

    Filling an egg roll wrapper with cabbage slaw.

    Fold in both sides tightly against the filling and moisten the edges of the flaps with water. Press down.

    Folding the side edges over in a filled egg roll wrapper.

    Finish by rolling the wrapper up and seal the top by moistening the flap and pressing down.

    Wrapped and filled egg rolls ready to cook.

    To fry the egg rolls, heat about one-half inch of oil in a large skillet over medium-high heat to 350 degrees. Place the egg rolls, seam side down, a few at a time, turning occasionally, and fry until they are golden brown. This only takes two to three minutes, watch them carefully.

    Egg rolls frying in a skillet.

    Remove and drain on a rack or paper towels.

    Fried egg Rrolls draining on a metal rack

    Serve immediately with leftover cranberry sauce, if desired.

    Easy Leftover Turkey Egg Rolls on a plate and ready to serve

    Sharon’s tip:

    I experimented with several different variations of a dipping sauce for the turkey egg rolls using leftover cranberry sauce with fruit and nuts, but in the end, I came full circle, and the sweet and tart cranberry sauce by itself ended up being the perfect match.

    Related recipes:

    • Loaded Crispy Baked Potato Croquettes 
    • Leftover Thanksgiving Turkey Chili
    • Easy Leftover Turkey Enchiladas 
    • Turkey Tetrazzini
    • Creamy Wild Rice and Turkey Soup

    Need more ideas on what to do with your Thanksgiving leftovers? Check out my roundup post, 27 Best Thanksgiving Leftover Recipes, and Menu Ideas.

    Easy Leftover Turkey Egg Rolls with Leftover Cranberry Sauce

    Easy Leftover Turkey Egg Roll Recipe

    Sharon Rigsby
    Easy, crispy, and delicious Leftover Turkey Eggs Rolls with cranberry dipping sauce is the answer to the age-old question, what to do with the leftover turkey.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Appetizer, Side Dish
    Cuisine American, Asian
    Servings 14 egg rolls
    Calories 223 kcal

    Ingredients
      

    • 1 pkg egg roll wrappers
    • 16 oz bag coleslaw mix
    • 2 cups cooked turkey finely chopped
    • 1 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground ginger
    • 2 tablespoon low-sodium soy sauce
    • 1 cup vegetable or peanut oil

    Instructions
     

    • Combine the coleslaw mix, chopped turkey, garlic powder, kosher salt, pepper, soy sauce, and ginger in a large bowl and mix well.
    • To fill the egg rolls, place about ⅓ of a cup of the coleslaw mixture diagonally on the wrapper.
    • Fold the bottom corner over the filling, roll snugly half-way to cover the filling.
    • Fold in both sides tightly against the filling and moisten the edges of the flaps with water. Press down.
    • Finish by rolling the wrapper up and seal the top by moistening the flap and pressing down.
    • To fry the egg rolls, heat about ½ inch of oil in a large skillet over medium-high heat to 350 degrees. Place the egg rolls, seam side down, a few at a time, turning occasionally, and fry until they are golden brown. This only takes 2-3 minutes, so watch them carefully.
    • Remove and drain on paper towels.
    • Serve immediately with leftover cranberry sauce, if desired.

    Nutrition

    Calories: 223kcalCarbohydrates: 4gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 143mgPotassium: 118mgFiber: 0.5gVitamin A: 100IUVitamin C: 14.9mgCalcium: 20mgIron: 0.5mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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