These Thanksgiving Egg Rolls are crispy, golden, and packed with everything you love from the holiday table—turkey, stuffing, mashed potatoes, even a little cranberry sauce if you’re feeling bold.

They’re the perfect bite-sized way to give your leftovers a second life.

I love making these the day after Thanksgiving when I’m over the traditional plate but not quite ready to give up the flavors.

They’re easy to make, fun to eat, and feel just a little bit fancy (without the work).

And honestly? You don’t even need leftovers. Grab deli turkey and store-bought sides, roll them up, and fry until crunchy.

Serve them with gravy or cranberry dipping sauce and watch how fast they disappear.

Thanksgiving Egg Rolls

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 2 cups cooked turkey, shredded

• 1 cup prepared stuffing

• 1 ⁄2 cup mashed potatoes (optional)

• 12 egg roll wrappers

• 1 egg, beaten (for sealing)

• Vegetable oil for frying

Directions

• In a medium bowl, combine the shredded turkey, stuffing, and mashed potatoes (if using).
• Lay out an egg roll wrapper on a clean surface. Add a spoonful of filling to the center.
• Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the edge with beaten egg to seal. Repeat with remaining wrappers.
• Heat about 1 inch of vegetable oil in a skillet over medium-high heat.
• Working in batches, fry egg rolls for 2–3 minutes per side, or until golden brown and crispy.
• Remove and drain on paper towels.
• Serve warm with gravy or cranberry sauce for dipping.

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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.