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Turkey and Stuffing Egg Rolls with Cranberry Dipping Sauce

Photographed by Carson Downing

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.

Enter… the egg roll. A universally adored vessel of fried goodness. This dish is an ode to the traditional Thanksgiving spread, but this recipe works with just about any protein and starch combination waiting patiently in your fridge for its encore performance. We take our dipping sauces very seriously here at SJ, and this one checks all the boxes. A hint of acid from the vinegar, a little sweetness from the brown sugar and tartness from the fruit. Pair with a big bowl of tangy slaw and dinner’s done.

Recipe:

Turkey and Stuffing Egg Rolls with Cranberry Dipping Sauce

Start to finish: 50 minutes
Serves 6

Ingredients

  • 1 cup leftover stuffing
  • 1 cup shredded leftover turkey
  • 4 ounces Monterey Jack cheese, shredded, (about 1 cup)
  • canola oil, (for frying)
  • 12 square egg roll wrappers

Cranberry Dipping Sauce

  • 1/2 cup cranberry sauce
  • 2 tbsp red wine vinegar
  • 1 tbsp water
  • 1 1/2 tsp brown sugar
  • 1/8 tsp kosher salt

Instructions

  • Make the egg rolls: Stir together stuffing, turkey, and cheese in a medium bowl until combined. Set stuffing mixture aside.
  • In a Dutch oven, heat 1 1/2 to 2 inches oil over medium-high until it registers 350° on a deep-fry thermometer.
  • Place 1 egg roll wrapper on a work surface, positioned like a diamond shape, with 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.
  • Fry egg rolls in batches until golden brown, 2 to 3 minutes, turning occasionally. Drain well on paper towels.
  • 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.

Ingredients

  • 1 cup leftover stuffing
  • 1 cup shredded leftover turkey
  • 4 ounces Monterey Jack cheese, shredded, (about 1 cup)
  • canola oil, (for frying)
  • 12 square egg roll wrappers

Cranberry Dipping Sauce

  • 1/2 cup cranberry sauce
  • 2 tbsp red wine vinegar
  • 1 tbsp water
  • 1 1/2 tsp brown sugar
  • 1/8 tsp kosher salt

Instructions

  • Make the egg rolls: Stir together stuffing, turkey, and cheese in a medium bowl until combined. Set stuffing mixture aside.
  • In a Dutch oven, heat 1 1/2 to 2 inches oil over medium-high until it registers 350° on a deep-fry thermometer.
  • Place 1 egg roll wrapper on a work surface, positioned like a diamond shape, with 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.
  • Fry egg rolls in batches until golden brown, 2 to 3 minutes, turning occasionally. Drain well on paper towels.
  • 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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