One of the best parts of Thanksgiving isn’t just the feast itself—it’s the leftovers. Instead of piling them onto another plate the next day, why not transform them into something fun and delicious? These Thanksgiving Eggrolls with Cranberry Sauce are crispy, golden, and filled with all your holiday favorites.
They’re cozy, creative, and incredibly easy to make. Plus, dipping them into tangy cranberry sauce makes every bite feel like Thanksgiving all over again—but with a fun twist!
Recipe Info
| Field | Details |
|---|---|
| Category | Appetizer, Snack |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings | 12 eggrolls |
| Calories | ~220 kcal per eggroll |
Ingredients You’ll Need
For the Eggrolls:
- 2 cups cooked turkey, shredded or chopped
- 1 ½ cups mashed potatoes
- 1 cup stuffing
- 1 cup shredded cheddar cheese (optional)
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
For the Cranberry Dipping Sauce:
- 1 cup cranberry sauce (canned or homemade)
- 1 tablespoon orange juice
- 1 teaspoon honey (optional, for extra sweetness)
Step-By-Step Instructions
- Prep the Filling
In a large bowl, mix together turkey, mashed potatoes, stuffing, and cheese until well combined. - Fill the Eggrolls
Place an egg roll wrapper on a clean surface. Spoon 2–3 tablespoons of filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top edge with beaten egg to seal. - Heat the Oil
Pour about 2 inches of vegetable oil into a skillet or deep pan. Heat to 350°F (175°C). - Fry the Eggrolls
Fry 3–4 eggrolls at a time for 3–4 minutes, or until golden brown and crispy. Remove and drain on paper towels. - Make the Dipping Sauce
In a small saucepan, warm cranberry sauce with orange juice and honey over low heat until smooth. Simmer for 2–3 minutes, stirring occasionally. - Serve & Enjoy
Dip warm eggrolls into cranberry sauce and enjoy every crispy, cozy bite!
Helpful Notes & Tips
- Don’t Overfill: A little goes a long way. Too much filling can cause eggrolls to burst while frying.
- Baking Option: Brush eggrolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for crispiness.
Recipe Variations
- Protein Swap: Use roasted chicken instead of turkey.
- Veggie Version: Add sautéed mushrooms, green beans, or roasted veggies for a meat-free option.
- Cheesy Twist: Try mozzarella or Swiss cheese for a melty surprise inside.
Serving Suggestions
- Serve as a holiday appetizer before the big meal.
- Pair with a small side salad for a light lunch.
- Add a second dipping sauce—like gravy or ranch—for extra fun.
Conclusion
These Thanksgiving Eggrolls with Cranberry Sauce are the ultimate way to enjoy your holiday leftovers. Crispy on the outside, full of flavor inside, and perfectly paired with sweet-tart cranberry dip, they’re sure to be a family favorite. Whip up a batch and share with loved ones—you’ll never look at leftovers the same way again!