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Crispy Turkey and Stuffing Egg Rolls with Cranberry Dipping Sauce

Crispy turkey egg rolls are filled with cooked turkey, prepared stuffing, and gravy, then fried until golden. Serve them with a warm cranberry dipping sauce made with orange juice and Dijon mustard.
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Prep Time 15 minutes
Cook Time 27 minutes
Cooling 10 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry dipping sauce
  • 1 cup whole-berry cranberry sauce
  • 2 tbsp orange juice
  • 1 tsp Dijon mustard
For the filling
  • 2 cup turkey cooked, finely chopped
  • 2 cup stuffing prepared
  • 0.33 cup turkey gravy
For the egg rolls
  • 12 egg roll wrappers
  • 2 tbsp water
  • 8 cup vegetable oil for frying

Equipment

  • 1 12-inch skillet
  • 1 6-quart Dutch oven

Method
 

Make the cranberry dipping sauce
  1. 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.
  2. Set the cranberry dipping sauce aside.
Heat the filling
  1. 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.
  2. Remove the filling from the heat and cool until warm enough to handle, about 10 minutes.
Assemble the egg rolls
  1. Place a wrapper on the work surface with one corner facing you and keep the remaining wrappers covered with a damp towel.
  2. 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.
Fry the egg rolls
  1. Heat the vegetable oil in a 6-quart Dutch oven to 350°F, keeping the oil level below halfway up the pot.
  2. Fry the egg rolls in batches of 3, turning occasionally, for 3–4 minutes until crisp and golden.
  3. 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.
  4. Serve the egg rolls with the cranberry dipping sauce.

Notes

Keep the oil at 350°F for crisp wrappers. Refrigerate leftovers for up to 3 days; freeze cooked egg rolls for longer storage and reheat until hot. For a gluten-free option, use gluten-free wrappers and stuffing.