Turkey and Stuffing Egg Rolls
As an egg roll hits hot oil, the wrapper bubbles and turns golden while the filling warms inside. The tricky part is keeping that shell crisp without letting it get…
By Ava
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Reading time: 9 min
Tip: save now, make later.
As an egg roll hits hot oil, the wrapper bubbles and turns golden while the filling warms inside. The tricky part is keeping that shell crisp without letting it get too dark before the center is hot. These turkey and stuffing egg rolls turn cooked holiday leftovers into a hand-held meal, with a savory filling tucked into a crunchy wrapper.
Cooked stuffing already brings soft bread and seasoning, so it does more than add flavor: it helps hold the chopped turkey together. A little gravy makes the mixture cohesive without turning it soupy. I keep the filling cooled before rolling, then fry in batches so the oil stays near its target temperature and every wrapper has room to brown.
Kitchen Note
The oil temperature dips when a batch goes in, so I fry a few at a time and adjust the burner to bring it back near 350°F. If the pot is crowded, the temperature is harder to steady and the wrappers brown unevenly.
Save these turkey and stuffing egg rolls for a crisp, golden way to use up cooked turkey and stuffing.
Why the Filling Needs Less Gravy Than You Think
Stuffing is already soft and moist, and it gives the chopped turkey something to cling to. The gravy’s job is to bring those two together, not to make a loose, spoonable mixture. If the filling is wet, it can press against the wrapper as you roll and make sealing harder; extra moisture can also escape into the hot oil.
That’s why the measured amount of gravy matters here. Stir it through the turkey and cooled stuffing until everything is evenly combined, then stop. The mixture should hold together when you scoop it, not run off the spoon. Finely chopped turkey helps, too: smaller pieces distribute through the stuffing instead of poking against the wrapper or leaving hollow pockets.
Keep the filling in the middle of each wrapper rather than spreading it toward the corners. You want enough filling for a substantial bite, but you also need a clean border to fold over and seal. That little margin is what helps each egg roll stay closed from the first turn to the last.
The Stuffing Is Doing More Than Adding Holiday Flavor
- Cooked turkey — Finely chopped pieces blend evenly with the stuffing and are easier to roll than large chunks. Leftover breast or dark meat both work; use turkey that’s already cooked, since the frying time is meant to crisp the wrapper and warm the filling.
- Cooked stuffing — This brings seasoning, texture, and body to the filling. Use it cooled, as warm stuffing can soften the wrappers before they reach the oil. A homemade or store-bought stuffing is fine; what matters most is that it’s cooked and not excessively wet.
- Turkey gravy — Gravy connects the turkey and stuffing and adds a savory note. A smooth gravy stirs in most easily, but there’s no need for a special brand. Keep to the stated amount rather than adding more to compensate for dry-looking crumbs; the mixture comes together as you stir.
- Egg roll wrappers — These sturdy wrappers are made for folding around a generous filling and frying until crisp. Choose intact wrappers, since a tear gives filling a path out. The water on the final corner helps the wrapper adhere as you roll it closed.
- Canola oil — Its neutral taste lets the browned wrapper and savory filling come through. Use the full amount in a heavy pot, but keep the oil no more than halfway up the pot for safer frying and room for bubbling.
Roll Tightly, Then Let the Oil Do Its Work
Mix a Filling That Holds Its Shape
Combine the finely chopped turkey, cooled stuffing, gravy, and black pepper in a medium bowl. Stir until the gravy is distributed and the filling looks cohesive, with no puddle at the bottom. If you see large turkey pieces, chop them finer before rolling; they can make the wrapper harder to fold snugly. The finished mixture should be scoopable and hold together when you lift it.
Fold Each Wrapper Around the Center
Set one wrapper on a clean work surface with a corner pointing toward you. Place about one-third cup of filling in the center, fold the bottom corner over it, and bring in both side corners. Brush the top corner with water, then roll snugly to seal; repeat with the remaining wrappers and filling. Keep the filling contained as you fold, since a stray piece along the edge can interfere with the seal.
Bring the Oil to a Steady Frying Temperature
Pour the canola oil into a 4-quart heavy pot, keeping it no more than halfway full, and heat over medium-high to 350°F. The oil should be hot before the egg rolls go in, so the wrappers begin crisping instead of lingering in oil that’s too cool. Use a thermometer to check the temperature and adjust the heat as needed. Leave room in the pot for the oil to bubble around each roll.
Fry Until Golden and Check the Center
Fry in batches without crowding the pot for 4 to 6 minutes, turning the egg rolls as needed so they color evenly. Keep the oil near 350°F; if the wrappers darken quickly, lower the heat, and if the oil cools, give it a chance to recover between batches. A test egg roll should be golden brown, and its center should reach 165°F. Transfer the finished rolls to a paper towel-lined plate and let them rest for 3 minutes before serving.
Three Changes That Fit These Turkey and Stuffing Egg Rolls
Use cooked chicken instead of turkey
Finely chopped cooked chicken works in the same volume as the turkey. The filling stays savory and familiar, though it loses the distinct roasted turkey flavor; keep the stuffing and gravy in the same proportions so the texture stays cohesive.
Choose a different cooked stuffing
A different style of cooked stuffing changes the herbs and seasoning without changing the basic method. Use it cooled and keep its texture in mind: a very moist stuffing makes the filling softer, while a drier one gives the center a firmer, more bread-forward bite.
Make a gluten-free version
Replace the regular wrappers, stuffing, and gravy with gluten-free versions. The wrapper may feel more delicate, so fold it gently and check that the top corner seals with water before frying. The flavor will depend on the gluten-free stuffing you choose, but the turkey-and-gravy filling stays the same.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and keep them for 3 to 4 days. The wrappers soften in storage, but they crisp again when reheated.
- Freezer: Let the fried egg rolls cool, freeze them in a single layer, then move them to an airtight container or freezer bag. For the best texture, use within 2 months.
- Reheating: Warm in a 350°F oven until the center reaches 165°F and the wrapper is crisp. Skip the microwave if you want a crunchy shell; it tends to soften the wrapper.
Questions That Come Up When Frying Egg Rolls
Turkey and Stuffing Egg Rolls
Ingredients
Equipment
Method
- In a medium bowl, combine the turkey, stuffing, gravy, and black pepper.
- Lay an egg roll wrapper on a clean work surface with one corner pointing toward you, and place about 1/3 cup filling in the center. Fold the bottom corner over the filling, fold in the side corners, brush the top corner with water, and roll snugly to seal; repeat with the remaining wrappers and filling.
- Pour the oil into a 4-quart heavy pot, keeping it no more than halfway full, and heat over medium-high to 350°F.
- Fry the egg rolls in batches without crowding the pot for 4 to 6 minutes, turning as needed, until golden brown and the center of a test egg roll reaches 165°F. Adjust the heat as needed to keep the oil near 350°F.
- Transfer the egg rolls to a paper towel-lined plate and let them rest for 3 minutes before serving.