The day after Thanksgiving is, in my opinion, one of the best food days of the year. It’s a time for creative reinvention, and these Thanksgiving Leftover Rolls are my masterpiece. I first saw the idea years ago and was instantly captivated. The thought of taking all the best parts of Thanksgiving dinner and wrapping them in a crispy, golden-fried egg roll wrapper was just too brilliant to ignore.
This recipe is the ultimate way to experience the holiday all over again, but in a fun, handheld form. Each crunchy bite gives way to a savory explosion of turkey, mashed potatoes, and stuffing, with a sweet, tart ribbon of cranberry sauce running through it. It’s a dish that’s both wonderfully nostalgic and thrillingly new, and it’s guaranteed to be a hit with everyone.
The Ingredients for Your Leftover Creation
- 6 eggroll wrappers
- 1 cup leftover turkey
- 1 cup leftover mashed potatoes
- 1 cup leftover cranberry sauce
- 1 cup leftover stuffing
- Vegetable oil for frying
- More cranberry sauce or leftover gravy for dipping
How to Create Your Thanksgiving Leftover Rolls
Step 1: Set Up Your Assembly Station
The key to a smooth rolling process is to have all your ingredients ready to go. On a clean work surface, place your egg roll wrappers. Have your leftover turkey, mashed potatoes, cranberry sauce, and stuffing in separate bowls, ready for assembly. You’ll also want a small bowl of water for sealing the wrappers.
Step 2: Fill and Roll
Place one egg roll wrapper on your work surface in a diamond shape, with a corner pointing towards you. Spread a thin layer of cranberry sauce in the center. Next, layer a couple of tablespoons of mashed potatoes, then the stuffing, and finally the turkey. Be careful not to overfill the wrapper.
Step 3: Seal the Rolls
To roll, fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners, like you’re making an envelope. Dab a little water on the top corner with your finger, then roll the entire package up tightly to seal it. Repeat with the remaining wrappers and filling.
Step 4: Fry to Golden Perfection
In a large, heavy skillet, heat about an inch of vegetable oil over medium-high heat until it shimmers and a drop of water sizzles. Carefully place a few rolls at a time into the hot oil, seam-side down. Fry for about 1-2 minutes per side, until they are beautifully golden brown and crispy all over. Use tongs to remove the rolls from the oil and place them on a paper towel-lined plate to drain. Serve immediately with warm gravy or extra cranberry sauce for dipping.
My Best Tips for These Leftover Rolls
My Secret to the Perfect Bite
When you’re layering the ingredients inside the wrapper, think about creating distinct layers. By spreading the mashed potatoes and cranberry sauce as separate layers rather than mixing everything together, you get to experience each distinct Thanksgiving flavor in every single bite. It makes for a much more interesting and delicious roll.
Don’t Overstuff Your Rolls
I know it’s tempting to pack as much of that delicious filling into each wrapper as possible, but resist the urge! Overstuffing is the number one cause of split or leaky egg rolls. A modest amount of filling ensures you can get a tight, secure roll that will stay intact during frying.
The Right Oil Temperature is Key
For a perfectly crispy, non-greasy roll, the temperature of your frying oil is crucial. If the oil is too cool, the rolls will absorb a lot of oil and become soggy. If it’s too hot, the wrapper will burn before the filling has a chance to heat through. A good way to test it is to dip the corner of a wrapper into the oil; it should start to bubble and sizzle immediately.
Delicious Variations to Try
These Thanksgiving Leftover Rolls are incredibly adaptable to whatever you have on hand. Feel free to add in other leftovers like green bean casserole or sweet potato casserole to the filling. For a lighter, non-fried version, you can bake these rolls in the oven or an air fryer. Just brush them lightly with oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crisp.
FAQs
How do I keep the wrappers from getting soggy?
The key is to make sure your fillings aren’t too wet. If your mashed potatoes or stuffing are particularly moist, it’s a good idea to let them sit on their own for a bit to avoid making the wrapper soggy from the inside out. Frying them quickly in hot oil also creates a crispy barrier that keeps them from getting greasy.
What’s the best way to roll an egg roll wrapper?
Think of it like rolling a burrito. Place the wrapper in a diamond shape. Put your filling in the lower third. Bring the bottom corner up and over the filling, tucking it in tightly. Fold in the two side corners. Then, roll the whole thing up towards the top corner, sealing the final edge with a little bit of water.
What are the best dipping sauces?
This is where you can really have fun! A small bowl of warm, savory leftover gravy is a classic and delicious choice. For a sweet and tart contrast, a side of extra cranberry sauce is also fantastic. You could even get creative and make a cranberry sweet and sour sauce for dipping.
Thanksgiving Leftover Rolls
- Total Time: 25
- Yield: 6 rolls 1x
Description
Reinvent your holiday leftovers with these brilliant Thanksgiving Leftover Rolls. This recipe wraps all the best parts of the feast savory turkey, mashed potatoes, and stuffing, with a sweet ribbon of cranberry sauce in a crispy, golden-fried egg roll wrapper. It’s a fun, handheld, and creative way to experience Thanksgiving all over again.
Ingredients
6 eggroll wrappers
1 cup leftover turkey
1 cup leftover mashed potatoes
1 cup leftover cranberry sauce
1 cup leftover stuffing
Vegetable oil for frying
More cranberry sauce or leftover gravy for dipping
Instructions
Set Up Your Assembly Station:
On a clean work surface, place your egg roll wrappers. Have the leftover turkey, mashed potatoes, cranberry sauce, and stuffing in separate bowls. Have a small bowl of water nearby for sealing.
Fill and Roll:
Place one egg roll wrapper in a diamond shape. Spread a thin layer of cranberry sauce in the center, then layer with a couple of tablespoons of mashed potatoes, stuffing, and turkey. Be careful not to overfill.
Seal the Rolls:
Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners to create an envelope shape. Dab water on the top corner with your finger, then roll the entire package up tightly to seal.
Fry to Golden Perfection:
Heat about an inch of vegetable oil in a large skillet over medium-high heat. Carefully place a few rolls at a time, seam-side down, into the hot oil. Fry for 1-2 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Serve immediately with warm gravy or extra cranberry sauce for dipping.
Notes
Baked or Air Fryer Version:
For a lighter option, you can bake these rolls. Brush them lightly with oil or an egg wash and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crisp.
Don’t Overstuff:
To prevent the wrappers from splitting or leaking during frying, use a modest amount of filling. This ensures you can get a tight, secure seal.
Dipping Sauces:
These rolls are delicious on their own but are even better with a dipping sauce. A small bowl of warm, savory gravy or a side of extra cranberry sauce are both excellent choices.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 15g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Thanksgiving leftovers, leftover egg rolls, turkey egg rolls, creative leftovers, fried appetizer, holiday leftovers
