Looking for something amazing to do with your Thanksgiving leftovers this year?
Tell me how this hits ya – egg rolls. That’s right, take all those Turkey Day leftovers and turn ’em into amazing egg rolls.
Sure it sounds crazy, but stick with me on this one.
They’re essentially everything you piled onto your plate on Turkey Day-turkey, stuffing, mashed potatoes, cranberry sauce, maybe some green beans or sweet potatoes-all rolled up inside an egg roll wrapper and fried (or baked, if you’re being virtuous) until golden and crispy.
It’s fusion food to the max, right? But it actually tastes good.
The beauty is in their flexibility, too. There’s no “official” recipe carved in stone. If your family does green bean casserole, toss it in.
If you’re team sweet potato casserole with marshmallows, why not?
Recipe and Ingredients
There’s no “official” recipe so there’s room for improvisation.
The Essential Ingredients
Turkey: This is your protein base. Shredded or chopped turkey works best-you want pieces small enough to roll easily but substantial enough to taste.
Dark meat tends to stay moister and adds more flavor, but white meat works fine if that’s what you’ve got.
Stuffing: The MVP of Thanksgiving leftover egg rolls, in my opinion. Stuffing acts as both filler and flavor powerhouse.
It binds everything together and brings that herby, savory goodness that screams “Thanksgiving.”
Whether yours is cornbread-based, traditional bread cubes, or loaded with sausage, it’s all fair game.
Mashed Potatoes: These add creaminess and help create cohesion inside the wrapper. They’re like the glue that holds your filling together.
Just make sure they’re not too liquidy, or you’ll have a soggy situation.
Cranberry Sauce: The sweet-tart counterpoint to all that savory goodness. I like to add just a small spoonful inside each roll or serve it on the side as a dipping sauce.
Either way, that bright cranberry flavor cuts through the richness beautifully.
Gravy: Some folks mix a little gravy into the filling for moisture, while others prefer it as a dipping sauce.
I’m team dipping sauce-it keeps the wrapper crispier and lets you control the gravy-to-bite ratio.
Egg Roll Wrappers: These are your delivery system. You can find them in most grocery stores in the refrigerated section near the tofu and wonton wrappers.
They’re thin, pliable, and fry up beautifully golden.
The Basic Assembly Method
Most recipes follow a pretty straightforward process:
- Mix your filling: Combine turkey, stuffing, mashed potatoes, and any other leftovers in a bowl. You’re aiming for a mixture that holds together but isn’t too wet.
- Wrap it up: Place a couple tablespoons of filling on an egg roll wrapper (positioned like a diamond), fold up the bottom corner, fold in the sides, and roll tightly. Seal the edge with a bit of water or beaten egg.
- Cook: Either deep-fry at 350°F until golden (about 3-4 minutes), pan-fry in a shallow layer of oil, or bake at 400°F for about 20 minutes, flipping halfway through.
The whole process is surprisingly forgiving. I’ve overstuffed wrappers, under-sealed edges, and still ended up with delicious results. It’s almost like these egg rolls want to succeed.
Ease of Preparation
Thanksgiving leftover egg rolls are surprisingly easy to manage, even if you’re still recovering from turkey coma.
The Learning Curve
If you’ve never rolled an egg roll before, there’s a tiny learning curve. The first couple might look like they got into a fight with your kitchen counter and lost.
But by roll number three or four, you’ll have the technique down. It’s genuinely easier than wrapping a burrito, and I say that as someone who’s terrible at wrapping burritos.
There are approximately 47,000 YouTube videos showing you how to fold egg rolls, and they all say basically the same thing: diamond orientation, fill the center, fold bottom corner up, fold sides in, roll, seal.
Once you see it done, it clicks. Don’t stress about making them perfect-rustic egg rolls taste just as good as pristine ones.
Time Investment
From start to finish, you’re looking at about 30-45 minutes for a batch of 8-12 egg rolls, depending on your cooking method and assembly speed. Breaking it down:
- Prep and filling mix: 10 minutes
- Rolling: 10-15 minutes (faster once you get the hang of it)
- Cooking: 15-20 minutes
That’s honestly less time than it takes to watch an episode of your favorite show. And here’s the kicker-you can prep these ahead.
Roll them in the morning, stick them in the fridge, and fry or bake them later. You can even freeze them unbaked and cook them straight from frozen, which is clutch for meal prep.
Skill Level Required
I’d rate this as beginner-friendly with a side of “pays attention to instructions.” You don’t need any special culinary skills. If you can stir things in a bowl and fold paper, you can make these egg rolls.
The only “technique” involved is sealing the wrappers properly (a wet finger does the trick) and monitoring your cooking temperature.
The most challenging part is probably managing the oil temperature if you’re deep-frying, but even that’s not rocket science.
Get yourself a thermometer, keep it around 350°F, and you’re good.
Clean-Up Factor
Fair warning: if you fry these, you’ll have oil to deal with afterward. It’s not a disaster, but it’s an extra step.
Baking or air-frying eliminates that hassle, which is why I often opt for those methods on lazy post-holiday weekends.
Overall, the mess level is moderate-you’ll dirty a mixing bowl, a plate for rolling, and your cooking vessel. Nothing a good 10-minute kitchen session can’t handle.
Versatility and Adaptability
Here’s where Thanksgiving leftover egg rolls really shine-
Leftover Flexibility
Don’t have stuffing? Use cornbread or even cooked rice as a base. No mashed potatoes? Sweet potato casserole works surprisingly well (yes, even with those marshmallows-trust me).
Green bean casserole, roasted Brussels sprouts, mac and cheese-I’ve seen all of these incorporated successfully. The egg roll wrapper doesn’t judge: it just wraps.
I’ve even experimented with vegetarian versions using just stuffing, roasted vegetables, and cranberry sauce for my vegetarian friends.
Dietary Modifications
Looking to make these work with dietary restrictions? Here are some tweaks:
Gluten-free: Swap regular egg roll wrappers for gluten-free spring roll wrappers (usually rice-based). They won’t be quite as crispy, but they still work.
Make sure your stuffing is gluten-free too.
Lower-carb: Use thinly sliced turkey or chicken breast as the wrapper instead of egg roll wrappers. It’s a whole different vibe, but I’ve seen it done at potlucks.
Vegan: Use plant-based turkey alternatives, vegan butter in your mashed potatoes, and check your egg roll wrapper ingredients (many are already egg-free, even though the name).
Sauce Variations
While gravy and cranberry sauce are the classic dips, I’ve had fun experimenting:
- Creamy mushroom sauce for an earthy twist
- Hot honey for sweet-heat lovers
- Spicy mayo mixed with a little cranberry sauce (sounds weird, tastes amazing)
- Apple cider reduction for fall vibes
- Classic ranch because ranch goes with everything, apparently
Scaling Up or Down
Making egg rolls for just yourself? No problem-make two or three and save the wrappers for next time.
Feeding a crowd? Double or triple the batch. They hold well in a warm oven, so you can make them in stages if needed.
The recipe scales beautifully because you’re not dealing with precise measurements or chemistry.