Steps

• 1

  Prepare the egg rolls: Lay an egg roll wrapper on your work surface with one point facing you. Place about 1 heaping tablespoon each of the turkey and potatoes across the wrapper just below the center. Add about 2 teaspoons of the stuffing and 1 teaspoon Brussels sprouts or green beans. Top with a 1 teaspoon of the fried onions.

• 2

  Fold the bottom point up and over the filling. Fold the sides in then roll to just before you reach the top point. Using your finger, moisten the top point with a little water and continue rolling to seal.

• 3

  Repeat the filling and rolling until all the ingredients are used up; you should get about 20 egg rolls.

• 4

  Make the sauce: In a small bowl, combine the cranberry sauce, BBQ sauce, and mustard. Whisk well and season to taste with salt and pepper.

• 5

  Fry the egg rolls: Line a cooling rack with paper towel. Pour enough oil into a large, heavy-based skillet to come up about halfway up the sides. Heat the oil to 350°F. (Check with a thermometer or stick a wooden utensil in the oil; if bubbles form around it, it’s good to go.)

• 6

  Add the egg rolls to the hot oil in batches being sure to leave some room between each. Fry, adjusting the heat as needed, until golden brown on one side, 2 to 3 minutes. Flip and cook until the other side is golden brown, 2 to 3 minutes more. Transfer the egg rolls to the rack and keep warm as you cook the remaining egg rolls.

• 7

  Serve the egg rolls with the sauce. Enjoy!