This year I added a new twist to recycling the Thanksgiving leftovers. I put aside some turkey for sandwiches and saved the body for soup. Still this year I am passing on the traditional turkey pot pie or turkey salad. My goal this year is to give you readers a new recipe and spin on utilizing your Thanksgiving leftovers. So without anymore added fanfare I give you the Thanksgiving Egg Roll.
These babies are perfect for munching on while you watch your Thanksgiving week football games. They are a great finger food with no muss and no fuss. I am also going to give you the recipe for a great dipping sauce. It is a bit like a sweet chili sauce and perfect for the eggrolls. Your leftover gravy can also be use as a dipping sauce.
Coarsely chop some leftover turkey. Add an heaping tablespoon of turkey and an equal amount of stuffing to the eggroll wrapper. To that add mixture about a teaspoon of cranberry sauce. Salt and pepper to taste, then wrap up the eggrolls following the instructions on the wrapper package. Once your rolls are tightly wrapped deep fry them in oil till golden brown.
To accompany you rolls you might want to use this Cranberry Sweet Chili sauce. use
1/2 a cup of cranberry sauce
1 tablespoon of rice vinegar
1 tablespoon of crush dries chilies or red pepper.
Mix the ingredients together and you are ready for game time.