Easy Leftover Turkey Egg Roll
Easy, crispy, and delicious Leftover Turkey Eggs Rolls with cranberry dipping sauce is the answer to the age-old question, what to do with the leftover turkey.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
- 1 pkg egg roll wrappers
- 16 oz bag coleslaw mix
- 2 cup cooked turkey (finely chopped)
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 2 tbsp low-sodium soy sauce
- 1 cup vegetable or peanut oil
Instructions
- 1
Combine the coleslaw mix, chopped turkey, garlic powder, kosher salt, pepper, soy sauce, and ginger in a large bowl and mix well.
- 2
To fill the egg rolls, place about 1/3 of a cup of the coleslaw mixture diagonally on the wrapper.
- 3
Fold the bottom corner over the filling, roll snugly half-way to cover the filling.
- 4
Fold in both sides tightly against the filling and moisten the edges of the flaps with water. Press down.
- 5
Finish by rolling the wrapper up and seal the top by moistening the flap and pressing down.
- 6
To fry the egg rolls, heat about 1/2 inch of oil in a large skillet over medium-high heat to 350 degrees. Place the egg rolls, seam side down, a few at a time, turning occasionally, and fry until they are golden brown. This only takes 2-3 minutes, so watch them carefully.
- 7
Remove and drain on paper towels.
- 8
Serve immediately with leftover cranberry sauce, if desired.