Whether you have leftover Thanksgiving turkey or even turkey from the deli, I highly recommend making these Turkey Brie and Cranberry Egg Rolls!
We made a Smoked Beer Brined Turkey, as we always do in the summer, for some turkey sandwiches.
Having fun with the leftovers, I came up with these egg rolls.
The brie cheese melts perfectly, making these egg rolls creamy and decadent!
How to Make Turkey Brie and Cranberry Egg Rolls
Set up you your egg rolling station with slices of brie cheese, chopped up leftover turkey, an egg roll wrapper laying flat, and some water.
Lay a slice of the cheese in the center, followed by some chopped turkey.
Then dip your finger in the water and trace the edges of the wrapper.
This will help seal the egg roll.
Fold the sides in.
And fold the front part of the wrapper over the filling.
Then roll it up into an egg roll.
And repeat with the remaining egg rolls.
To fry these beauties, fill a small skillet about 1 inch deep with vegetable oil.
Set it over medium heat and check the temp of the oil after 4 to 5 minutes.
When the oil is 350 degrees gently place 2 or 3 egg rolls in the oil and fry them 1 to 2 per side.
Serve Turkey Brie and Cranberry Egg Rolls with whole berry cranberry sauce for dipping.
Well, more like scooping the cranberry sauce on top with a spoon instead of actually dipping is what I did.
It’s like Thanksgiving dinner served in an egg roll 🙂
Even more creative ways to use leftover turkey…
Turkey Brie and Cranberry Egg Rolls
Turkey Brie and Cranberry Egg Rolls are a delightful way to enjoy turkey leftovers, brie cheese and turkey rolled and fried then dipped in cranberry sauce!
- 8 egg roll wrappers
- 8 oz brie cheese cut into 8 slices
- 8 oz chopped leftover turkey
- vegetable oil (enough to fill a small skillet 1 inch deep)
- 3/4 cup whole berry cranberry sauce
For each egg roll lay an egg roll wrapper flat, diagonal with a corner facing you. In the center add a slice of brie cheese and some chopped turkey.
Dip your finger in water and trace the edges of the egg roll wrapper. Fold the sides in, roll the front corner over the filling. Roll into an egg roll. Repeat with remaining egg rolls.
Note: Picture examples in post above.
Fill a small skillet 1 inch deep with vegetable oil over medium heat. Wait about 4-5 minutes and check the temperature with an instant read thermometer. When the temperature is around 350 degrees. gently place 2-3 egg rolls. Fry 1-2 minutes per side.
Remove from oil and place on paper towels to drain excess oil.
Serve with cranberry sauce for dipping.