Thanksgiving Eggrolls

Use Thanksgiving leftovers to make a fun, easy appetizer

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Step 1

Mix raw egg with 2 tablespoons milk or water.

Step 2

Place Eggroll wrapper down on a clean surface in a diamond shape. Layer 1 tablespoon turkey, 1 teaspoon of cranberry sauce, 1 teaspoon chopped celery, 1 tablespoon of dressing/stuffing, and 1 teaspoon gravy in the bottom half of the wrapper, leaving room on both sides. Using your finger or small brush, spread egg mixture wash along top three edges

Step 3

Fold over empty (top) corner towards filled (bottom) corner and use a rolling back action to firm up the mixture.

Step 4

Fold over side corners making sure they stick to the wrapper and the filling is securely encased.

Step 5

Use a rolling back action to firm up the mixture and add egg wash as needed to ensure wrapper is secure.

Step 6

Put them on a large plate or platter until you are ready to deep fry them. If you are making a bunch of them roll them in a little corn starch to keep them from sticking to the plate or each other. Don't wait too long though, the mixture will eventually make the wrappers really soggy.

Step 7

After the egg rolls are wrapped and sealed, heat neutral oil to 350F in a heavy bottomed pot like a Dutch oven or a wok. Fry the egg rolls in batches for 6-8 minutes or until beautifully golden brown. Rest on a wire rack until cooled and ready to eat!

Step 8

Serve with cranberry sauce or gravy for dipping.