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SeasonalHolidaysThanksgivingUnder 1 HourStove TopDeep-FryKid-FriendlyAppetizersComfort Food

Leftover Thanksgiving Turkey Egg Rolls

These leftover Thanksgiving turkey egg rolls turn your holiday extras into a crispy, golden, snackable bite. Each roll is stuffed with layers of mashed potatoes, turkey, stuffing, mac and cheese, and cheddar, giving you all the best Thanksgiving flavors in one crunchy package. They fry up perfectly crisp on the outside while staying creamy and savory inside. Serve them with warm gravy or tangy cranberry sauce for the ultimate post-holiday appetizer or lunch. This is the most fun (and delicious) way to reinvent your leftovers.

Ronica Rupan-Tompkins
Tasty Team
Total Time

55 minutes

55 min

Prep Time

35 minutes

35 min

Cook Time

20 minutes

20 min

Leftover Thanksgiving Turkey Egg Rolls
Total Time

55 minutes

55 min

Prep Time

35 minutes

35 min

Cook Time

20 minutes

20 min

Ingredients

for 12 egg rolls

Egg Rolls:

  • 12 egg roll wrappers, room temperature
  • 2 cups shredded or finely chopped cooked turkey or chicken
  • 1 ½ cups mashed potatoes, room temperature or slightly warm
  • ¾ cup crumbled cooked stuffing
  • ¾ cup leftover mac and cheese
  • ¾ cup shredded sharp cheddar cheese

Additional Ingredients:

  • vegetable oil, as needed for frying (about 4 cups)
  • 1 cup leftover gravy, warmed (optional)
  • ½ cup cranberry sauce
  • Fresh herbs (such as parsley or chives), for garnish (optional)

Preparation

  1. Make the egg rolls: Place the egg roll wrappers on a plate, and cover them with a damp paper towel to prevent drying out. Fill a small bowl with water. Arrange the turkey, mashed potatoes, stuffing, mac and cheese, and cheddar cheese in separate bowls nearby.
  2. Lay a clean kitchen towel on a work surface. Place 1 egg roll wrapper on the towel with 1 corner pointing toward you. Lightly brush all 4 edges of the wrapper with some of the water. Spread 2 tablespoons of mashed potatoes in a horizontal line across the center of the wrapper, leaving about 1½ inches of space on each side. Layer with 2–3 tablespoons shredded turkey, 1 tablespoon crumbled stuffing, 1 tablespoon mac and cheese, and 1 tablespoon cheddar cheese. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly underneath. Fold the left and right corners in toward the center, pressing gently to seal. Roll up tightly away from you to form a cylinder, pressing to seal the top corner completely. Place the egg roll seam-side down on a plate, and cover with a damp towel. Repeat with the remaining wrappers and filling.
  3. Pour the vegetable oil into a large, deep pot or Dutch oven to a depth of 2–3 inches. Heat over medium-high heat until the oil reaches 350°F on a deep-fry or candy thermometer, 8–10 minutes.
  4. Working in batches of 3–4 egg rolls to avoid overcrowding, carefully lower the rolls into the hot oil using tongs or a slotted spoon. Fry until the rolls are golden brown and crispy on all sides with visible bubbles on the wrappers, 3–4 minutes per batch, turning the rolls once halfway through cook time. Using a slotted spoon or a spider, transfer the fried egg rolls to a paper towel-lined plate or a wire rack. Let cool for 2–3 minutes.
  5. Arrange the egg rolls on a serving platter. If desired, garnish with fresh herbs. Serve hot with warm gravy and/or cranberry sauce on the side for dipping.
  6. Enjoy!
  7. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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Leftover Thanksgiving Turkey Egg Rolls