Because I grew up in an Asian household, my Thanksgivings were not as traditional. Turkey day didn’t actually involve eating turkey (#scandalous), but I was always too busy slurping down beef flat noodles to care.
In recent years, my family has begun to embrace American food. Now, Thanksgiving is a raging #partay of Chinese and American cuisine. These turkey, stuffing and mashed potato egg rolls are a homage to this cultural fusion — something we should all be thankful for this Thanksgiving season.
Make them these as a crispy appetizer on the big day or as a new twist on leftovers for those sad days after.
Turkey, Stuffing and Mashed Potato Egg Rolls
- Prep Time:10 minutes
- Cook Time:20 minutes
- Total Time:30 minutes
- Servings:8 large egg rolls
- 8 egg roll wrappers
- 2 cup diced turkey
- 2 cup stuffing
- 2 cup mashed potatoes
- 1/2 cup cranberry or red plum jelly
- 1 tablespoon orange juice
- 1/2 tablespoon honey
Preheat oven to 425ºF.
Position egg roll wrapper at a diagonal and place turkey, mashed potatoes and stuffing in middle of wrapper.
Fold bottom corner of wrapper over filling and tuck under filling. Fold both ends over. Holding the sides down, tightly roll the wrapper completely upwards.
#SpoonTip: Egg whites are great egg roll “glue.” Use them to seal the corners in place.
Place egg rolls on a non-stick baking sheet. Spray tops of egg rolls with non-stick cooking spray for extra crispiness.
Bake for 18-23 minutes or until tops are golden brown. If you’re a cooking pro, you can fry the egg rolls in vegetable oil.
Mix fruit jelly, orange juice and honey in bowl until fully combined.
Enjoy warm Thanksgiving egg rolls with fruit sauce or gravy.