THANKSGIVING LEFTOVERS EGG ROLLS

4 cups vegetable or canola oil for frying

½ cup leftover gravy

¾ cup leftover cranberry sauce, divided

1 package egg roll wrappers

2 cups leftover turkey

2 cups leftover stuffing

½ cup leftover peas (or corn)

1 cup shredded cheddar cheese

1 egg, beaten

 

Heat the vegetable oil in a fryer or Dutch oven to 350 degrees.

Combine the gravy and ½ cup of cranberry sauce in a small saucepan and bring to a boil.  Whisk until smooth.  Reduce heat to low and keep warm while you make the egg rolls.

Lay out one egg roll wrapper with one corner pointing toward you, so you are facing a ‘diamond’, not a square.  Pile a couple of small pieces of the turkey, 2 tablespoons of stuffing, 1 teaspoon of peas, 1 teaspoon of cranberry sauce, and 1 tablespoon of the cheese just below the center of the wrapper.  Push the filling together as you tightly fold the corner nearest to you over the filling toward the center of the wrapper.  Fold in the corner on each side (much like making a sandwich wrap) and, then, roll tightly toward the far corner.  When only a triangle of wrapper remains, dip your finger in the beaten egg and spread it over the exposed corner. Finish rolling, tightly and set aside. Repeat making as many egg rolls as you desire.

Drop the rolls in batches into the hot oil and fry, turning occasionally with tongs, until golden brown and crisp, about 2-3 minutes.  Drain on a cooling rack set on a foil lined cookie sheet.

Cut the egg rolls in half and serve with the warm cranberry gravy dipping sauce.

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