These Thanksgiving egg rolls are crispy, golden, and stuffed with turkey, stuffing, and a little mashed potato. They are a fun way to turn holiday leftovers into something new. Each one tastes like a full Thanksgiving plate rolled into a few crunchy bites.

I like making them the day after Thanksgiving, when I am tired of the same plate but not ready to give up the flavors. They take about 25 minutes and make 12 egg rolls. Serve them with warm gravy or cranberry sauce for dipping.

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Why These Thanksgiving Egg Rolls Work

• Everything is already cooked. The filling just needs to heat through while the wrapper crisps.
• Mashed potatoes hold it together. They act like glue, so the filling does not fall apart when you bite in.
• Crunch meets comfort. A crispy shell around soft, savory holiday filling is hard to beat.
• No leftovers needed. Deli turkey and store-bought stuffing and mashed potatoes work any time of year.

Ingredients and Easy Swaps

You need 2 cups of cooked, shredded turkey, 1 cup of prepared stuffing, and half a cup of mashed potatoes, which is optional. You also need 12 egg roll wrappers, 1 beaten egg for sealing, and vegetable oil for frying.

• Turkey: Chopped deli turkey or rotisserie chicken work fine. Chop the meat small so the rolls stay tight.
• Stuffing: Boxed stuffing mix made on the stove is a quick swap.
• Potatoes: Sweet potato casserole or mashed sweet potatoes add a sweeter flavor.
• Oil: Use canola, vegetable, or peanut oil. They all handle high heat.

How to Make It at a Glance

1. Mix the turkey, stuffing, and mashed potatoes in a bowl.
2. Place a spoonful of filling in the center of each wrapper.
3. Fold the bottom corner up, fold in the sides, and roll tightly. Seal the edge with beaten egg.
4. Heat about 1 inch of oil in a skillet over medium high heat.
5. Fry in batches for 2 to 3 minutes per side until golden. Drain on paper towels and serve warm.

The full recipe card is below. The oil is ready at about 350°F. If you do not have a thermometer, drop in a small piece of wrapper. It should sizzle right away and float.

How to Roll Egg Rolls

Set a wrapper on the counter like a diamond, with one corner pointing at you. Put about 2 heaping tablespoons of filling just below the center and shape it into a short log. Fold the bottom corner up and over the filling. Fold the left and right corners in, like an envelope. Roll it away from you, keeping it snug. Brush the last corner with egg and press it closed. Keep the extra wrappers under a damp towel so they do not dry out while you work.

Common Mistakes to Avoid

• Overfilling. Too much filling makes the rolls split while frying.
• Wet filling. If your stuffing is very moist, the wrapper can get soggy. Let cold leftovers sit out for 10 minutes and mix well.
• Oil too cool. The rolls soak up oil and turn greasy. Keep it near 350°F.
• Crowding the pan. Fry 3 or 4 at a time so the oil stays hot.

Variations

• Cranberry inside: Add a small spoon of cranberry sauce to each roll before folding.
• Cheesy: Add a little shredded Swiss or cheddar to the filling.
• Green bean: Stir in a few spoonfuls of leftover green bean casserole.
• Air fryer: Brush or spray the rolls with oil and air fry at 390°F for 8 to 10 minutes, turning halfway.

What to Serve With It

Warm turkey gravy and cranberry sauce are the best dips. You can also stir a little cranberry sauce into sweet chili sauce for a sweet and tangy dip. Serve the egg rolls as an appetizer for a Friendsgiving party, or pair them with a green salad for an easy lunch.

Storage and Reheating

Use turkey leftovers within 3 to 4 days of cooking. Store fried egg rolls in the fridge for up to 3 days. Reheat them in a 375°F oven or air fryer for 5 to 8 minutes until crisp and hot in the middle, 165°F. The microwave makes them soft, so skip it if you can. Uncooked rolls can be frozen on a tray, then bagged, for up to 2 months. Fry or air fry from frozen, adding a few extra minutes.

Thanksgiving Egg Rolls FAQ

Can I bake them?
Yes. Brush with oil and bake at 425°F for 15 to 20 minutes, turning halfway. They will be a little less crispy than fried.

Where do I find egg roll wrappers?
Look in the refrigerated produce section near the tofu.

Do I have to use mashed potatoes?
No. They are optional, but they help hold the filling together.

How do I keep them crispy for a party?
Set fried egg rolls on a wire rack over a baking sheet, not on paper towels, once they drain. Keep them in a 200°F oven until serving. The rack lets air move around them so the bottoms stay crisp.

Can I make them smaller?
Yes. Use wonton wrappers and a teaspoon of filling each for bite-size appetizers. Fry them for about 1 minute per side.

Make-Ahead Tip

Assemble the egg rolls up to a day in advance and store them covered in the fridge. When you’re ready, just fry or air-fry straight from chilled, no thawing needed.