Real Recipes From Real Home Cooks ®

turkey and stuffing egg rolls

a recipe by
Marcia Mayfield
Lanham, MD

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!

serves 12
prep time 15 Min
cook time 15 Min
method Deep Fry

Ingredients For turkey and stuffing egg rolls

  • 1 lb
    turkey breast, shredded/diced or cut into small cubes
  • 1 pkg
    prepared stuffing mix (aaron mccargo gives a recipe for jazzed up stuffing, i use my own)
  • 1
  • 1 Tbsp
  • 12
    egg roll wrappers
  • gravy, for dipping
  • cranberry sauce, for dipping

How To Make turkey and stuffing egg rolls

  • 1
    Mix turkey and stuffing together. In a small bowl, beat the egg and water together for egg wash.
  • 2
    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!)
  • 3
    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.
  • 4
    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.)
  • 5
    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.
  • 6
    If you want Aaron McCargo's recipes for the stuffing, gravy or cranberry dipping sauce, you can find them at