Thanksgiving Leftovers In A Spring Roll Recipe

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Thanksgiving Leftovers in a Spring Roll

Barbara Oseland


This dish is great for any time of the year that you want to get those great flavors of Thanksgiving. But,Thanksgiving is gone, you have tons of leftovers. What to do? Not another turkey sandwich please, and what the heck to I do with leftover Jellied Cranberries??? Try something different by using ingredients from Thanksgiving and put them into a spring roll that you bake and make a wonderful dipping sauce from those Jellied Cranberries.

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30 Min


15 Min


2 Tbsp
olive oil
2 c
chopped cooked turkey
1 tsp
asian ( toasted ) sesame oil ( optional )
carrot, minced
2 clove
garlic, minced
1/8 tsp
ground black pepper
1/8 tsp
ground ginger
1/8 tsp
garlic and herb seasoning blend ( mrs. dash)
5 Tbsp
soy sauce
6 c
finely shredded cabbage
1/2 tsp
oyster sauce ( optional )
( 7-inch square ) spring roll wrappers or egg roll wrappers


1/4 c
jellied cranberry sauce
1/4 c
white sugar
1/4 c
white vinegar
1 dash(es)
soy sauce

Directions Step-By-Step

Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning until the garlic releases its fragrance, about 2 minutes. Stir in 2 tablespoons of the soy sauce, and continue cooking until the carrot begins to soften, about 5 minutes. Stir in the cabbage, oyster sauce, and remaining 3 tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked through, about 10 minutes. Remove the mixture from the heat, and set aside. Drain off any excess liquid.
Preheat oven to 350°F (175 degrees C). Line several baking sheets with parchment paper.
To fill the wrappers, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 1 inch apart. Firmly but gently, roll the spring roll into a tight cylinder, and roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the parchment-lined baking sheets so they don't touch. The rolls should be about the thickness of a finger.
Bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. Mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar, and a dash of soy sauce. Bring the mixture to a boil, and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. Remove sauce to a bowl. Serve the rolls hot with the sauce.