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Leftover Thanksgiving Dinner Egg Rolls

With Mazola® Corn Oil

Serving Size Icon


12 Servings

Total Time Icon


1 Hour 5 Minutes

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For Rolls:

  • 12 egg roll wrappers, medium to large 
  • 2 cup leftover turkey, shredded 
  • 2 cup leftover mashed potatoes 
  • 2 cup leftover stuffing 
  • 2 cup leftover cranberry sauce 
  • Mazola’s Corn Oil for frying

For Egg Wash:

  • 1 egg, beaten 
  • 1 tbsp water

For Dipping:

  • Gravy 
  • Cranberry sauce


Make Egg Wash:

  1. Add 1 beaten egg to small bowl 
  2. Add 1 tbsp of water, mix

Make Egg Rolls:

  1. On a clean surface, place egg roll wrapper on angle so it’s a diamond shape with one of the corners facing you.
  2. Spread a thin layer of cranberry sauce on the lower third of wrapper
  3. Spread about 2 tablespoons of mashed potatoes over top of cranberry. 
  4. To that, add a layer of 2 tablespoons of stuffing and 2 tablespoons of turkey. 
  5. Roll the corner closest to you over the filling once, gently tucking it under the leftover filling. 
  6. Next, fold over both the left and right sides of wrapper towards the middle. 
  7. Using a pastry brush or your finger, brush egg wash to the opposite corner. 
  8. Tightly roll the egg roll into a cigar shape, ensuring that’s it completely sealed. 
  9. Add enough oil to a large skillet so that it’s approximately 1” deep.
  10. To test heat, drop a small piece of wrapper into oil- once it bubbles, it’s ready.
  11. Fry each side of egg roll for approximately 1-2 minutes or until golden. 
  12. Once fried, transfer to paper towel lined plate.