I saw Aaron McCargo do these on his Thanksgiving Cocktail Party episode on the Food Network, and decided to put some of my leftovers to the test. The version here is modified from what he did, as I used my versions of the stuffing, gravy and cranberry dipping sauce. Definitely tested and approved!
Mix turkey and stuffing together. In a small bowl, beat the egg and water together for egg wash.
Lay out your egg roll wrappers, spoon 2 tbs of the turkey mixture onto each wrapper. You may add a little cranberry sauce if you wish. (Don't overload the egg rolls!)
Brush the edges of the wrappers with egg wash. Roll them up, starting at one corner and bringing in the sides as you roll. Roll tightly, use the egg wash to seal.
Fry the egg rolls in batches in hot oil (375), 1-2 minute until light golden brown. Remove from fryer and drain on paper towels. (I fried these the first time, but this year I am going to try spraying with cooking spray and baking in the oven @ 350.)
Reheat your (leftover) gravy to use as a dipping sauce. Add a little orange or apple juice to your (homemade or canned) cranberry sauce and warm this to use as a dipping sauce.