Thanksgiving Egg Rolls

Description

1. Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).

2. Stir together turkey and gravy in a large bowl until well combined.

3. Lay an egg roll wrapper on a plate or a clean cutting board with one of the corners pointing up, so it is positioned like a diamond. Pour some water into a small bowl next to the plate. Layer 2 tablespoons mashed potatoes, 2 tablespoons turkey-gravy mixture, 2 tablespoons stuffing, and 1/2 tablespoon cranberry sauce in a vertical line in the center of the wrapper.

4. Dip your fingertips into the bowl of water and swipe some water around the edges of egg roll wrapper. Fold the top and bottom corners of egg roll wrapper over filling. Next, fold in the left corner, then roll from left to right until egg roll is completely wrapped. Wet your fingers with additional water, trace the parts of egg roll wrapper that connect, and pinch lightly to seal. Repeat with remaining wrappers and filling.

5. Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.