Thanksgiving Leftover Egg Rolls

You know how it goes. It's a couple days after Thanksgiving and you've got a fridge packed with leftovers. Don't just throw it all on a plate and pop it in the microwave (you're better than that). Get some oil into your skillet, whip out those egg roll wrappers and stuff them with whatever's in those storage containers. Turkey, mashed potatoes and cranberry sauce are a good start, but feel free to go wild. Get some stuffing in there, brussels sprouts (sure, why not), corn soufflé -- yes, I'm liking where this is going...

THE INGREDIENTS

• Egg roll wrappers
• 1 cup leftover turkey
• 1 cup leftover mashed potatoes
• 1/2 cup leftover cranberry sauce
• gravy, for dipping
• oil for frying
• any other leftovers you've got in the fridge!

THE STEPS

1. Slightly heat up your turkey and mashed potatoes -- this is optional but ensures the inside of your egg rolls will be warm without the outside burning.
2. Heat up oil in your Stargazer cast iron. You want about an inch of oil for frying.
3. Place an egg roll wrapper on a clean surface like a diamond (corners pointing up/down, left/right).
4. In the center of the wrapper, add around 2 tbsp of mashed potatoes, 2 tbsp of turkey and 1 tbsp of cranberry sauce (and whatever else you're putting in there!). Just be careful not to over stuff them!
5. Fold the bottom corner up, then the sides. You can use a little water on the sides to help them stick.
6. Add water to the top corner, and then tightly roll the egg roll closed.
7. Fry 1-2 minutes on each side until golden brown. Remove from the skillet and set on a paper towel.
8. Slice (if desired) and serve with gravy. Enjoy!

Prep Time: 10 min
Cook Time: 15 min
Serves: 3-5