Thanksgiving Egg Rolls
By Traeger Kitchen
This is more a recipe suggestion than a recipe because these egg rolls are made with your Thanksgiving leftovers and so are endlessly adaptable. For a sweeter version, for example, use yams in place of the potatoes and candied pecans in place of the onions for crunch.
Prep Time
30 Min
Cook Time
20 Min
Ingredients
This recipe serves:
10
Activating this element will cause content on the page to be updated.Units of Measurement:
Egg Rolls
| 1 | package egg roll wrappers (20 count) |
| 1 1/4 Cup | shredded or coarsely chopped cooked turkey |
| 1 1/4 Cup | mashed potatoes |
| 1 1/4 Cup | prepared stuffing |
| 1 1/4 Cup | cooked Brussels sprouts or green beans, coarsely chopped |
| 1/2 Cup | packaged Fried onions |
Sauce
| 1/4 Cup | leftover homemade or store-bought cranberry sauce |
| 1/3 Cup | Traeger Apricot BBQ sauce (or BBQ sauce of choice) |
| 1 Tablespoon | Dijon mustard |
| Kosher salt and freshly ground black pepper |
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!
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