Thanksgiving Leftover Egg Rolls
Thanksgiving Leftover Egg Rolls
- Prep Time: 30 min
- Cook Time: 15 Min
- Total Time: 45 min
Ingredients
Thanksgiving Leftover Egg Rolls Ingredients:
1 cup green bean casserole
1 cup stuffing
1 cup turkey, chopped
18 Oz egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoon water
1 quart peanut oil for frying
Cranberry Dipping Sauce Ingredients:
1/2 cup mayonnaise
½ cup cranberry sauce
Instructions
Make Thanksgiving Leftover Egg Rolls:
Take out a small bowl and combine 2 tablespoons of flour and water. Stir to make the flour paste.
Wrap the egg roll as shown on the package. Use 1 teaspoon of green bean casserole, 1 teaspoon of stuffing, and 1 teaspoon of turkey place on egg roll wrapper. Seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.
After wrapping the egg rolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with the cranberry dipping sauce.
Make Cranberry Dipping Sauce:
In a small bowl whisk the mayonnaise and cranberry sauce until well combined.
Notes
You can freeze the uncooked egg rolls for up to three months. Gobble Gobble!
Nutrition
- Serving Size: 20
- Calories: 316
- Sugar: 1.2g
- Sodium: 276mg
- Fat: 25.1g
- Saturated Fat: Fat 4.3g
- Carbohydrates: 18.1g
- Fiber: 0.7g
- Protein: 5.3g
