Thanksgiving Leftover Egg Rolls Food

THANKSGIVING EGG ROLLS

Steps:

• Heat oil in a pan on the stovetop until it reaches 375 degrees F (190 degrees C).
• Toss turkey and 1/2 cup gravy in a bowl until well combined.
• Lay an egg roll wrapper on a plate or a clean cutting board with one of the corners pointing up, so it is positioned like a diamond. Pour some water into a small bowl next to the plate. Layer 2 tablespoons mashed potatoes, 2 tablespoons of the turkey-gravy mixture, 2 tablespoons stuffing, and 1/2 tablespoon of cranberry sauce in a vertical line in the center of the wrapper.
• Dip your fingertips in the bowl of water and swipe some water around the edges of the egg roll wrapper. Fold the top and bottom corners of the egg roll wrapper over the filling. Next, fold in the left corner, then roll from left to right until the egg roll is completely wrapped. Wet your fingers with additional water and trace the parts of the egg roll wrapper that connect to each other and pinch lightly to seal. Repeat with the remaining wrappers and filling.
• Fry egg rolls in batches in the hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

TURKEY AND STUFFING EGG ROLLS

Steps:

• Preheat a deep-fryer to 375 degrees F.
• In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry.
• Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Serve with warm Gravy and Cranberry Dipping Sauce.
• In a large saucepan add the chicken stock and bring to a simmer over low heat. Remove from the heat and stir in the stuffing and the fresh herbs. Mix well.
• In a medium saucepan heat the butter over medium-high heat. Add the onion and saute until translucent. Reduce the heat and stir in the flour and pepper to make a roux. Add the herbs, turkey stock and salt. Simmer over low heat until the mixture thickens.
• In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes. Add the cayenne pepper and simmer for an additional 4 to 5 minutes. Remove from the heat and allow to cool. Add to a blender and puree the sauce until velvety and smooth. Transfer to a serving bowl.