Thanksgiving Leftover Eggrolls
Delicious Thanksgiving Leftover Egg Rolls combine turkey, stuffing and mashed potatoes all rolled in a crispy eggroll shell and ready to be dipped in cranberry sauce!
Servings: 20 Egg Rolls
Calories: 83kcal
Ingredients
- 1 cup leftover turkey chopped
- 1 cup stuffing
- 1 cup mashed potatoes
- 1 egg
- 20 egg roll wrappers
- cranberry jelly for dipping
Instructions
- In a bowl, mix the turkey, stuffing, and potatoes.
- Place two heaping tablespoons of mixture onto the center of an egg roll wrapper.
- Brush the whisked egg on the edges of the wrapper and fold it close. Fold the left and right corners in overlapping one another.
- Fold the bottom corner up to begin to close the egg roll.
- Fold and roll the top corner down, enclosing the egg roll.
- Cook at 375° F in an air fryer basket for 10 minutes on one side and 3 on the other side; make sure you spray each side with cooking spray.
- Remove and let cool before eating. Dip in some cranberry jelly and enjoy!
Notes
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- Be sure that you’re folding the wrapper of the eggroll well so that it’s sealed. If not, the leftover goodness just might leak out while it's being fried.
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- I always put the eggrolls seam side down in the air fryer basket to start cooking and then flip it according to the printable directions on the recipe card below.
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- If you don't have or want to use an air fryer, you can make these in the oven. Just bake on a parchment lined baking sheet at 350° F for approximately 15 minutes (turning once) or until browned.
Nutrition
Serving: 1g | Calories: 83kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 136mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
