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

  • 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
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 8 large egg rolls
  • Medium

Step 1

Preheat oven to 425ºF.

Step 2

Position egg roll wrapper at a diagonal and place turkey, mashed potatoes and stuffing in middle of wrapper. 

Step 3

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.

Step 4

Place egg rolls on a non-stick baking sheet. Spray tops of egg rolls with non-stick cooking spray for extra crispiness.

Step 5

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.

Step 6

Mix fruit jelly, orange juice and honey in bowl until fully combined.

Step 7

Enjoy warm Thanksgiving egg rolls with fruit sauce or gravy.