Easy Leftover Turkey Egg Rolls with Leftover Cranberry Sauce
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4.43 from 7 votes

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
Course: Appetizer, Side Dish
Cuisine: American, Asian
Keyword: easy recipes for leftover turkey, turkey egg roll recipes
Servings: 14 egg rolls
Calories: 223kcal
Author: Sharon Rigsby

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 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.

Notes

[nutrition-label]

Nutrition

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