Ah, Thanksgiving has come and gone. For the week following, we stuff our faces with turkey, mashed potatoes, stuffing, and all the cranberry sauce that we can eat. (Except Matt….cranberry sauce is just not his thing….unless I can find a good use for it with our leftovers.)
A week later….that once decadent plate of turkey goodness starts to become mundane. And there are only so many times that one can make a leftover plate or turkey sandwiches. This is when Matt and I start to get creative with ways that we can move the leftovers, and it becomes like a game to see how many new recipes we can think up.
Yes, turkey stock may be the prime suspect of leftover transformation (and some of the best soup you’ll ever have), but we have gotten into dishes like fried turkey wings (flour them first before you fry….you’ll thank me later), turkey pot pie (a revelation in itself…and a recipe I will share soon), and our newest creation….Thanksgiving leftover Spring Rolls!
Now, I’m aware there are videos about doing this with egg rolls, and I had that pointed out several times over to me when I initially posted the picture of our dish….but I’m telling you that if you want a lighter, potentially crispier outside, go for the spring roll.
They’re quite simple to make. Just make sure that if you cook the rolls in batches, that you move the rolls to make sure they won’t stick to one another. Not for long, mind you, because eventually when they’re close to done, they stop sticking to one another.
Also, you can make these as thick (or thin) as you like! Sometimes a thinner roll will cook quicker than you even realize, so definitely watch when you make them.
And as always….enjoy!
~ Jenny V
1 package spring roll wrappers (about 16 to a package)
1/2 to 1 lb. turkey, finely chopped
1 box of stuffing, prepared
1) Turn on fryer to 350-375 degrees or heat oil in a pot on the stove until that temperature.
2) In a round cake pan, fill halfway with water. Take one spring roll wrapper and soak for 15-20 seconds. Remove and lay flat on paper towel.
3) Spoon one tablespoon of turkey and 1-2 tablespoons of stuffing towards one end of the wrapper. Fold in sides and roll. Place in a pan. Repeat this process until all wrappers are used.
4) Place 3-4 pre-made rolls into fryer, watching to make sure they don’t stick. Cook 2-4 minutes or until rolls stop wanting to stick to one another. Remove and place onto plate with paper towel to remove excess oil. Repeat process until all rolls are cooked. Serve with turkey gravy or non-jellied cranberry sauce for dipping.