Thanksgiving Leftover Egg Rolls with Cranberry Dipping Sauce

Thanksgiving Leftover Egg Rolls with Cranberry Sauce

 

In Book 3:  Mackinaw Cherry Redemption, Chef Gina finds herself spending Thanksgiving in charge of the Cherry Pit Inn on beautiful Mackinac Island.   Her best friend, who has broken her leg, has asked her to take charge of the kitchen while the break heals.   Chef Gina is thrilled by the opportunity to help a friend while exploring delicious recipes influenced by the secluded Michigan location.

As we prepare for this third book in our food lit series, our own test kitchen staff couldn’t resist creating ideas about what to do with all of your yummy Thanksgiving meal leftovers.

As a result, we are happy to share this delicious recipe for Thanksgiving Leftover Egg Rolls with Cranberry  Dipping Sauce!

Thanksgiving Leftover Egg Rolls

Ingredients:

1 1/2 Cups Stuffing

2 Cups Mashed Potatoes

1 Cup Corn

2 1/4 Cups Turkey, Shredded

1 Package Egg Roll Wrappers

Oil for Frying

1 Egg

Cranberry Sauce (Recipe is Below)

*Makes 18 Egg Rolls

 

When you shop for your Thanksgiving meal this year, throw a package of egg roll wrappers into your cart and enough oil to fry up these treats.

The other ingredients are from your typical holiday meal:  stuffing, mashed potatoes, and corn.  (Be sure to check the ingredient list for the Cranberry Dipping Sauce.)

We mixed together 1 1/2 Cups of leftover Stuffing, 2 Cups of leftover Mashed Potatoes, and 1 Cup of Corn.  Set aside.

Then we shredded and chopped 2 1/4 Cups of Turkey.

Working with one egg roll wrapper at a time, we layered the stuffing/potato/corn mixture and the turkey onto the wrapper.

We folded the wrapper, one corner at a time like an envelope.  We used the whites from an egg to brush on the edges of the final corner.  Folded and sealed.

 

Once our stack of egg rolls was ready, we submerged ours in about three inches of oil that we had heated to 350 degrees.

We were careful to only cook a couple at a time and allowed the oil to rise back up in temperature between batches.

Because all of the ingredients inside the wrapper are fully cooked – cooking them is extremely quick.

We eased them into the hot oil, cooked them for about 45 seconds and flipped the egg roll to cook for another 45 seconds.

 

 

We cooled our finished egg rolls on wire wracks.

The recipe makes about 18 egg rolls.

 

We decided to take advantage of the leftover cranberries to make a yummy Cranberry Dipping Sauce for our Thanksgiving Leftover Egg Rolls.

 

Cranberry Dipping Sauce

Ingredients:

1/4 Cup Orange Juice

1/4 Cup Pineapple Juice

1/4 Cup Apple Cider Vinegar

1 Teaspoon Cayenne Pepper (Double if you like more heat)

1 Cup Sugar

1 Cup Canned Cranberry Sauce

 

We took our leftover cranberry sauce and added orange juice, pineapple juice, apple cider vinegar, cayenne pepper and sugar into a medium saucepan.

Using medium heat, we brought the mixture to a boil.  We then reduced our burner to medium-low heat and simmered the mixture until it had combined into a nice sauce.

 

The ingredients are simple.  Yet, you are going to be amazed by how delicious your leftovers are when used in this way.

We suggest you experiment a bit.  Maybe try some with your other leftovers such as mixing in some carrots.

We are confident that Chef Gina, cooking up deliciousness on Mackinac Island would have worked some cherries into her dipping sauce.  So we’ll be working on some alternate sauces.

Keep checking back, as our staff is constantly creating more goodness to try!

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