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.