1 cup cooked stuffing, large pieces broken apart with a fork
½ cup mashed potatoes
½ cup cooked turkey, finely chopped
½ cup shredded carrot
½ cup cooked brussels sprouts, finely chopped
16 egg roll wrappers
6 cups vegetable oil
1 cup cranberry sauce
1-2 tablespoons Sriracha, to taste
1 cup gravy, warmed (optional)
How to Make It
In a large bowl combine the stuffing, potatoes, turkey, carrot, and brussels sprouts. Working one at a time, place a wrapper on a flat work surface so that it forms a diamond shape. Spoon about 3 tablespoons of the stuffing mixture onto the lower third of the diamond so that it forms a horizontal strip. Fold the bottom edge of the wrapper over the filling and roll once. Tuck the sides of the wrapper inwards over the filling and roll it once more. Wet the remaining point of the wrapper with a wet fingertip and roll it over the rest of the wrapper to seal. Repeat with remaining wrappers and filling.
Heat the oil in a large, deep skillet or cast iron pan until the oil registers 375° F on an instant read thermometer. Working in several batches, fry the egg rolls, turning them occasionally, until they are a deep golden brown, about 4 to 6 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined baking sheet.
In a small bowl, combine the cranberry sauce with the Sriracha. Serve egg rolls immediately with spicy cranberry sauce and gravy for dipping, if desired.
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