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Turkey and Stuffing Egg Rolls with Cranberry Dipping Sauce
These days we’re cooking at home more than ever, and doing our best to stretch every meal to the fullest. Which is why we’re constantly experimenting with new ways to transform leftovers into equally delicious hero dishes. En.
These days we’re cooking at home more than ever, and doing our best to stretch every meal to the fullest. Which is why we’re constantly experimenting with new ways to transform leftovers into equally delicious hero dishes.
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Ingredients
Instructions
step 1
Make the egg rolls: Stir together stuffing, turkey, and cheese in a medium bowl until combined. Set stuffing mixture aside.
step 2
In a Dutch oven, heat 1 1/2 to 2 inches oil over medium-high until it registers 350° on a deep-fry thermometer.
step 3
Place 1 egg roll wrapper on a work surface, positioned like a diamond shape, with the bottom pointing toward you. Moisten edges of wrapper with water; spoon 2 1/2 tablespoons stuffing mixture in center. Beginning with the bottom point, fold wrapper over filling, tucking under filling. Fold sides over until points touch, tucking in any loose portions of wrapper and lightly pressing to adhere. Roll filled end to top point of wrapper, closing egg roll, and lightly press to adhere. Place on a baking sheet; cover loosely with a damp paper towel. Repeat with remaining wrappers and stuffing mixture.
step 4
Fry egg rolls in batches until golden brown, 2 to 3 minutes, turning occasionally. Drain well on paper towels.
step 5
Make the cranberry dipping sauce: Combine cranberry sauce, vinegar, water, brown sugar and salt in a small saucepan over medium heat; cook, stirring constantly, until mixture simmers and sugar melts. Remove from heat; let sauce cool for 5 minutes and serve with egg rolls.
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