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?
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.
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 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.
Remove and drain on a rack or paper towels.
Serve immediately with leftover cranberry sauce, if desired.
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 Roll Recipe
Ingredients
- 1 pkg egg roll wrappers
- 16 oz bag coleslaw mix
- 2 cups cooked turkey finely chopped
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 2 Tbsp 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 1/3 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 1/2 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.
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