Bring Thanksgiving Leftovers Back to Life With This Easy Egg Roll Recipe

Here's what you will need:

• 1 pound cooked turkey, chopped or shredded
• 1 cup mashed potatoes
• 1 1/2 cups corn casserole
• egg roll wrappers
• 1 tablespoon cornflour
• 1/4 cup water
• vegetable oil for frying
• gravy

In a large bowl, combine turkey, mashed potatoes, and corn casserole and mix until evenly combined.

Place about two to three tablespoons of filling on each egg roll wrapper. Fold according to package directions. I like to put my filling close to one end, fold the left and right side over towards the middle, and roll to the top.

Combine cornflour and water in a small bowl. Use a brush to apply the mixture on the end of the wrapper and press tightly to close.

In a large deep pan, pour two inches of vegetable oil and heat to 350 degrees F. Once hot enough, drop the egg rolls in and allow to get golden brown on one side before turning over. Once they are golden all around, remove from the pan and drain the excess oil on a paper towel.

Serve with gravy as a dip or cranberry sauce for something more sweet.