Easy Leftover Turkey Egg Roll Recipe
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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 14 egg rolls
- 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
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 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, watch them carefully.
Remove and drain on paper towels.
Serve immediately with leftover cranberry sauce, if desired.
Calories: 223kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 143mg | Potassium: 118mg | Fiber: 0.5g | Vitamin A: 100IU | Vitamin C: 14.9mg | Calcium: 20mg | Iron: 0.5mg