Thanksgiving dinner is truly worth every single calorie [1]. So much that I'd be willing to indulge a little more in leftovers the next day. I mean, who can say no to another round of bread rolls and pumpkin pie? Plus, some things taste better the second day. After two or three days though, the leftovers can get really boring real fast. Instead of wasting food, reinvent it into a whole new dish [2]. Imagine egg rolls stuffed with your favourite Thanksgiving classics [3] like creamy mashed potatoes, cheesy corn casserole, and roasted turkey. Mouth watering yet? Enough of the torture. Let's get to the recipe.
Gather your ingredients.
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
Prepare filling.
In a large bowl, combine turkey, mashed potatoes, and corn casserole and mix until evenly combined.
Stuff and roll.
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.
Seal egg rolls shut.
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.
Fry to golden perfection.
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.