Crispy Turkey and Stuffing Egg Rolls with Cranberry Dipping Sauce
The first egg roll shows you what you’re aiming for: a wrapper that turns blistered and golden while the turkey-and-stuffing center stays tender. I make these crispy turkey and stuffing…
Tip: save now, cook later.The first egg roll shows you what you’re aiming for: a wrapper that turns blistered and golden while the turkey-and-stuffing center stays tender. I make these crispy turkey and stuffing egg rolls when leftover turkey deserves more than another plate of the same meal, and the cranberry dipping sauce gives each crunchy bite a bright, tart finish.
The filling gets warmed together in a skillet before it goes into the wrappers. That lets the turkey, prepared stuffing, and gravy come together instead of leaving you with dry pockets or uneven bites. I let the mixture cool until it’s comfortable to handle, then roll each wrapper snugly so the filling stays tucked inside as it fries.
Whole-berry cranberry sauce makes a spoonable dip with little bursts of fruit, and orange juice and Dijon bring it into balance. The finished egg rolls are crisp outside, savory inside, and ready for a swipe through that tangy cranberry sauce.
Kitchen Note
Keep the wrappers you aren’t using under a damp towel. They dry out quickly on the counter, and a dry edge is much harder to seal with water.
Save these crispy turkey and stuffing egg rolls for a crunchy way to use cooked turkey, with a tangy cranberry dip on the side.
Why the Filling Needs a Short Cool-Down Before It Goes Into the Wrapper
The filling is heated until it’s steaming and reaches 165°F, then it rests for about 10 minutes before you start rolling. That pause isn’t a reason to let it get cold; it brings the mixture down to a comfortable temperature for handling. You should be able to scoop it without rushing or burning your fingers.
Wrapping the filling while it’s piping hot makes the job messier, and the heat can soften the wrapper before it ever reaches the oil. On the other hand, cooling it completely makes it firm and less easy to portion neatly. Aim for warm, not hot, and keep the filling in the skillet while it rests. Once the rolls are assembled and fried, check a center to confirm it has reached the safe temperature again.
Why Prepared Stuffing and Gravy Matter More Than the Turkey Cut
- Prepared stuffing — It brings seasoning and structure, while the gravy keeps it from eating dry. Different prepared stuffing styles work; a cornbread style gives the filling a slightly sweeter, softer character. Plain bread won’t provide the same seasoning or texture.
- Cooked turkey — Finely chopped pieces distribute through the stuffing instead of making bulky bites that can push against the wrapper. Breast or thigh meat both fit; use turkey that’s already cooked and chop it small.
- Turkey gravy — Gravy ties the turkey and stuffing together. Use the gravy you’d be happy to eat with the turkey; there’s no need for a special brand.
- Whole-berry cranberry sauce — The berries give the dip a little texture and keep it spoonable. A basic grocery-store whole-berry sauce works well here; jellied sauce makes a smoother, thicker dip.
- Orange juice and Dijon mustard — Orange juice loosens the cranberry sauce, while Dijon cuts through its sweetness. Carton or fresh orange juice is fine, and a standard Dijon is all you need.
- Egg roll wrappers — These make the crisp, rolled shell the filling needs. Use egg roll wrappers rather than a thinner wonton wrapper, which won’t give you the same size or sturdy shape.
- Vegetable oil — A large amount of oil lets the rolls fry evenly. Use vegetable oil for the frying method here, and keep the level below halfway up the pot.
From Spoonable Cranberry Dip to Crisp, Sealed Egg Rolls
Warm the Cranberry Sauce Until Spoonable
Combine the whole-berry cranberry sauce, orange juice, and Dijon in a small saucepan. Simmer over medium-low heat for 4–5 minutes, stirring, until the sauce is warm and spoonable. Keep the heat gentle so it warms through without sticking. Set it aside while you prepare the filling.
Bring the Turkey Filling Back to Temperature
Stir the finely chopped turkey, prepared stuffing, and gravy together in a 12-inch skillet over medium heat. Stir frequently for 5–8 minutes, until the mixture is steaming and reaches 165°F on an instant-read thermometer. If you only warm the edges, keep stirring so the center heats evenly. Take the skillet off the heat and let the filling cool until warm enough to handle, about 10 minutes.
Roll Snugly and Seal the Top Corner
Set one wrapper on your work surface with a corner pointing toward you, and keep the other wrappers covered with a damp towel. Spoon about 1/4 cup of filling near the bottom corner, fold that corner over the filling, tuck in the sides, and roll snugly. Dab water on the top corner to seal it. A loose roll leaves more room for the filling to shift as it fries.
Fry in Small Batches for an Even Crisp
Heat the vegetable oil in a 6-quart Dutch oven to 350°F, keeping the oil below halfway up the pot. Fry three egg rolls at a time, turning occasionally, for 3–4 minutes until crisp and golden. Check the center of one roll for 165°F; a browned wrapper alone doesn’t tell you the filling is hot enough. If needed, finish the rolls on a wire rack set over a baking sheet in a 350°F oven until they reach 165°F, then serve with the cranberry dipping sauce.
Two Simple Ways to Shift the Flavor Without Changing the Method
Try a Cornbread-Style Prepared Stuffing
Use cornbread-style prepared stuffing in place of another prepared stuffing style, keeping the recipe’s amount the same. It makes the center a touch sweeter and softer, while the turkey gravy still binds the filling.
Lean Into Dark-Meat Turkey
Use cooked thigh meat for a richer, more savory filling, or keep to breast meat for a milder turkey flavor. Finely chop it either way so it mixes evenly with the prepared stuffing and gravy.
Storage and Reheating
- Refrigerator: Refrigerate cooked egg rolls and the cranberry sauce in separate airtight containers within 2 hours. They keep for 3–4 days; expect the wrappers to soften as they sit.
- Freezer: The fried rolls freeze, though the wrapper may lose some crispness. Freeze them in a single layer until firm, then transfer to an airtight container for up to 2 months; freeze the sauce separately.
- Reheating: Reheat the egg rolls on a wire rack set over a baking sheet in a 350°F oven until hot in the center. The microwave warms them quickly but softens the wrapper.
Questions About These Turkey and Stuffing Egg Rolls
Crispy Turkey and Stuffing Egg Rolls with Cranberry Dipping Sauce
Ingredients
Equipment
Method
- Combine the cranberry sauce, orange juice, and Dijon mustard in a small saucepan and simmer over medium-low heat, stirring, for 4–5 minutes, until warm and spoonable.
- Set the cranberry dipping sauce aside.
- Combine the turkey, stuffing, and gravy in a 12-inch skillet over medium heat, stirring frequently, until steaming and the mixture reaches 165°F on an instant-read thermometer, 5–8 minutes.
- Remove the filling from the heat and cool until warm enough to handle, about 10 minutes.
- Place a wrapper on the work surface with one corner facing you and keep the remaining wrappers covered with a damp towel.
- Spoon about 1/4 cup filling near the bottom corner, fold that corner over the filling, fold in the sides, and roll snugly, sealing the top corner with water.
- Heat the vegetable oil in a 6-quart Dutch oven to 350°F, keeping the oil level below halfway up the pot.
- Fry the egg rolls in batches of 3, turning occasionally, for 3–4 minutes until crisp and golden.
- Check the center of one roll for 165°F, and if needed, finish the rolls on a wire rack set over a baking sheet in a 350°F oven until they reach 165°F.
- Serve the egg rolls with the cranberry dipping sauce.