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Turkey and Stuffing Egg Rolls

Turkey and stuffing egg rolls turn leftover turkey and cooled stuffing into crisp, golden rolls with a savory gravy-filled center. They’re folded snugly, fried in batches, and served after a brief rest.
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Prep Time 20 minutes
Cook Time 18 minutes
resting 3 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups turkey cooked, finely chopped
  • 2 cups stuffing cooked, cooled
  • 0.25 cup turkey gravy
  • 0.25 teaspoon black pepper
  • 12 egg roll wrappers
  • 2 tablespoons water
  • 7 cups canola oil for frying

Equipment

  • 1 4-quart heavy pot

Method
 

  1. In a medium bowl, combine the turkey, stuffing, gravy, and black pepper.
  2. 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.
  3. Pour the oil into a 4-quart heavy pot, keeping it no more than halfway full, and heat over medium-high to 350°F.
  4. 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.
  5. Transfer the egg rolls to a paper towel-lined plate and let them rest for 3 minutes before serving.

Notes

Keep the oil near 350°F for crisp, evenly browned egg rolls. Refrigerate leftovers for up to 3 days; freeze cooked egg rolls for up to 2 months and reheat until hot. For a gluten-free swap, use gluten-free stuffing and egg roll wrappers.