Baked egg rolls stuffed with leftover Thanksgiving turkey, cranberry sauce and a slice of brie cheese! Dip them in sweet and tangy cranberry mustard sauce for a fun appetizer or easy dinner!
Ingredients
You didn’t think I was going to let Thanksgiving slip by without sharing a new recipe for what to do with all of leftovers did you? As much as I love Thanksgiving dinner, I think I might love the leftovers even more which is why I made these Turkey, Cranberry and Brie Egg Rolls.
Last week I was looking at all of the Thanksgiving leftover recipes floating around and realized that I hadn’t come up with a new one this year. I started thinking about the leftovers I always seem to have at my house and that’s turkey and cranberry sauce. Usually they both end up on a sandwich of some sort, but since I’ve been having fun making baked egg rolls lately I thought it would be fun to stuff some leftovers in the egg roll and make a dipping sauce to go with them.
Conveniently there will be plenty of football games to watch over the weekend and of course hand held foods that you can dip into something are always the best! These easy to make egg rolls have a minimal amount of ingredients, most of which you will probably already have after the big T-day feast.
Leftover turkey shredded and seasoned with a little salt, pepper and poultry seasoning, cranberry sauce and brie cheese are all wrapped up inside. While you bake your egg rolls off in the oven use the time to make the cranberry mustard dipping sauce. Add some leftover cranberry sauce, dijon mustard and honey to a blender and blend until smooth. The sauce is a delightful combination of sweet, tart and tangy flavors that go together perfectly with the egg rolls. Don’t be boring with your Thanksgiving leftovers this year, instead turn them into tasty little egg rolls!
- 8-10 egg roll wrappers
- 1 cup shredded turkey
- 1/8 teaspoon poultry seasoning (optional)
- Salt and pepper to taste
- 1/2 cup cranberry sauce
- 8-10 slices of brie cheese (approximately 1/4-1/2 inch thick and 1 1/2 inches long)
Turkey, Cranberry and Brie Egg Rolls
- 1/2 cup cranberry sauce
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Cranberry Mustard Dipping Sauce
Instructions
- In a small bowl sprinkle the salt, pepper and poultry seasoning over the shredded turkey and stir together until it's evenly coated in the spices.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Fill each egg roll wrapper with approximately 1 tablespoon of the shredded turkey, 1-2 teaspoons of cranberry sauce and a slice of the brie.
- Brush water all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.
- Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.
- Repeat the process until all of the egg rolls are made.
- Spray or brush the tops of the egg rolls with cooking spray or oil then place them on the middle rack of the oven and bake for 10-12 minutes or until they start to turn golden brown.
- Cool the egg rolls on the baking sheet for a few minutes before serving with the cranberry mustard sauce.
- Add all of the ingredients for the dipping sauce to a blender and blend until smooth.
- Serve with the egg rolls.
Turkey, Cranberry and Brie Egg Rolls
Cranberry Mustard Sauce
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