Thanksgiving Leftover Egg Rolls

I've had this recipe on my Pinterest board for years, and every year I forget to buy egg rolls wrappers in our week before Thanksgiving shopping. Ours ended up being pretty carbalicious which was fine, if I had leftover roasted Brussels sprouts they would have helped round out the egg roll.

Ours was filled with all sorts of comfort foods, and the crisp outside egg roll wrapper helped vary the textures in this dish. And the sweet and sour cranberry sauce added an acidic element that the egg rolls would have been lacking without the sauce.

Slightly adapted from Tasty Food.

Sweet & Sour Cranberry Sauce 
-1 cup of cranberry jelly
-1/3 cup of apple cider vinegar

Egg Roll 
-1 cup of leftover mashed potatoes
-1 cup of leftover stuffing
-Any leftover veggies that you have (brussels would be good), optional
-egg roll wrappers
-vegetable oil for frying

Combine the cranberry jelly and apple cider vinegar in a sauce pan over medium heat. Stir until smooth.

If you're pulling the mashed potatoes and stuffing right out of the fridge, reheat them so they are warm. Frying will heat them all the way through, so they do not need to be piping hot out of the microwave.

Spoon about 1.5 tablespoons of mashed potatoes and stuffing onto each egg roll wrapper. Roll according to package directions and then seal with water. Heat vegetable oil over medium heat. Fry until golden brown. Enjoy!


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