Thanksgiving Egg Rolls

Ingredients:

• 6 egg roll wrappers
• 1 cup leftover turkey, shredded
• 1 cup leftover mashed potatoes
• 1 cup leftover cranberries
• 1 cup leftover stuffing
• Vegetable oil, for frying
• 1/3 cup leftover gravy, warmed (for dipping)

Directions:

1. Assemble the egg rolls:
   Place an egg roll wrapper on a clean surface in a diamond shape. Spread a thin layer of cranberries in the center. Add a couple of tablespoons of mashed potatoes, then stuffing, and finally shredded turkey.
   Fold up the bottom corner over the filling, tuck in the sides tightly, and roll it up. Seal the edge with a few drops of water. Repeat with the remaining wrappers and fillings.
2. Fry the egg rolls:
   In a large skillet over medium heat, pour in enough vegetable oil to reach about 1 inch up the sides of the pan. When the oil is hot and begins to bubble, carefully add the egg rolls.
   Fry until golden brown, about 1 minute per side. Remove and place on a paper towel–lined plate to drain excess oil.
3. Serve:
   Serve the warm egg rolls with heated gravy on the side for dipping.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: Approximately 260 kcal per serving