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Nutrition Facts
Serving Size 126 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 380 mg 16%
Total Carbohydrate 21 g 7%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 19 g
Vitamin A 8% Iron 10%
Vitamin C 6% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Leftover Thanksgiving Turkey Egg Rolls
Prep Time
35 minutes
Cook Time
35 minutes
Total Time
1 h 10 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 cup(s) canola or grapeseed oil, plus more as needed for frying
3 Tbsp unsalted butter
1 Tbsp garlic, minced
1 cup(s) yellow onions, thinly sliced or julienned
2 cup(s) leftover cooked Thanksgiving turkey, chopped small
8 egg roll skins, plus more as needed
2 cup(s) Monterey Jack cheese, shredded, plus more as needed
1/2 cup(s) green onions, chopped thinly
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Instructions

1
These egg rolls may be fried or baked in the oven. To fry, place a large Dutch oven over medium heat. Add oil and, using a thermometer, bring temperature to 350ºF. To bake, preheat oven to 400ºF.
2
Meanwhile, place a non-stick sauté pan over medium heat and add butter, garlic, onions and turkey. Stir-fry 4 to 8 minutes or until everything is nicely caramelized. Remove from heat and allow to cool slightly.
3
To assemble each egg roll, place an egg roll skin so a corner is pointed toward you. Add a little cheese in the center, and top with 1/8th of the turkey mixture and green onions.
4
Fold bottom corner over filling and tuck it in against the mixture until snug. Using water, wet edges of each side then fold inward, securing sides with a little more water to help seal. Finish rolling up egg roll and moisten edges as before to seal.
5
To fry, place only a few egg rolls at a time in oil and fry 3 to 5 minutes on each side or until golden brown and slightly puffy.
6
To bake, place all egg rolls on a baking sheet lined with parchment paper and bake 20 to 25 minutes or until golden brown and crispy. Allow to cool and dip in any sweet sauce desired.
7
Chef's Note: These egg rolls can also be stuffed with leftover potatoes, cranberry sauce and even gravy.

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