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Turkey and Stuffing Egg Rolls

Turkey and stuffing egg rolls turn cooked turkey, prepared stuffing, and gravy into crisp, golden fried rolls. Each wrapper is filled with a savory mixture and fried until the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 20 minutes
standing and resting 8 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups turkey cooked, finely chopped
  • 1.75 cups stuffing prepared
  • 0.25 cup turkey gravy
  • 12 egg roll wrappers 7-inch
  • 1 egg large
  • 1 tablespoon water
  • 6 cups vegetable oil for frying

Equipment

  • 1 5-quart Dutch oven
  • 1 rimmed baking sheet

Method
 

  1. In a large microwave-safe bowl, stir together the turkey, stuffing, and gravy.
  2. Microwave the filling on HIGH for 2-4 minutes, stirring every minute, until it reaches 165°F.
  3. Let the filling stand for 5 minutes.
  4. Beat the egg with the water in a small bowl.
  5. Place a wrapper in a diamond shape and add 1/3 cup filling across the lower third.
  6. Fold the bottom over the filling, fold in the sides, and roll snugly.
  7. Brush the top corner with egg wash to seal, then repeat with the remaining wrappers and filling.
  8. Heat the oil in a 5-quart Dutch oven to 350°F, using a deep-fry thermometer to monitor the temperature.
  9. Fry 3 egg rolls at a time for 3-4 minutes, turning occasionally, until crisp and golden and the center of the filling reaches 165°F.
  10. Drain the egg rolls on a wire rack set over a rimmed baking sheet.
  11. Let the egg rolls rest for 3 minutes.
  12. Return the oil to 350°F before frying the remaining egg rolls.

Notes

For crisp wrappers, return the oil to 350°F before each batch. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked egg rolls yes, after cooling. For a gluten-free variation, use gluten-free wrappers, stuffing, and gravy.