Thanksgiving Leftover Egg Rolls

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.

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.

Layout one of the egg roll wrappers on to your work surface.

Add a few pieces of your roasted turkey.

Add a dollop of mashed potatoes.

Add a dollop of stuffing.

Then curl up the sides and then roll like you would a burrito.

Brush the edge with water to seal the end.

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.

Once your oil hits 350 degrees add a few egg rolls at a time. You don't want to overcrowd the pan.

Rotate every minute or so until the egg rolls are golden brown all the way around.

Remove and let drain on a paper towel.

In a separate sauce pan reheat your leftover gravy.

Serve the egg rolls with a cup of gravy for ultimate enjoyment.