Tuesday, November 26, 2013

Thanksgiving Egg Rolls with Cranberry Sauce Dipping Sauce

One of my favorite parts of Thanksgiving is the leftovers.  I like to play around with the leftovers and this is one of my favorite ways to use them up.--Thanksgiving Egg Rolls.  You have almost every fun part of the Thanksgiving meal represented in one delicious egg roll.  I really loved it with the spicy Cranberry sauce dipper.  These egg rolls disappeared and when was the last time you can say that about leftovers.

  • Turkey
  • Stuffing
  • Corn

3-4 cups shredded turkey meat
3-4 cups stuffing
1 cup corn
1/2 cup leftover turkey gravy
1 can whole berry cranberry sauce
1 package large egg roll wrappers

Saute shredded turkey in pan with 1 tsp oil. Once turkey is lightly browned add leftover stuffing and corn.   Mix together.

Add 2-3 Tbs leftover gravy and berries from cranberry sauce.  (note: I will show you how to separate these out in the directions to make the chutney dipping sauce below).  Mix all well.  Taste for seasoning and allow to cool before proceeding.

To roll egg rolls:
Spoon 2-3 Tbs of leftover filling onto a egg roll wrapper. 

Fold egg roll into a tight roll and seal the edge with water. Have all egg rolls done before frying.  Do not lay on top of each other so they don't stick together.

Fry each egg roll until golden brown. You want your oil at 350 degrees. Drain on paper towels.  Serve with Cranberry Dipper.  Enjoy.

 To make Cranberry Chutney Dipping Sauce:

1 can whole berry cranberry sauce
2 Tbs rice wine vinegar
1 tsp grated fresh ginger
1 tsp grated fresh garlic
1 tsp red chili powder
 salt and black pepper

Place can of whole berry sauce with all ingredients listed above.  Bring to a simmer.  When berries are separated from cranberry jelly,  use a slotted spoon to add berries to stuffing leftover mixture as shown above.   Simmer sauce until it thickens on medium heat (about 15-20 minutes).  Serve at room temperature with egg rolls. 

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