Thanksgiving Leftover Eggrolls with Spicy Cranberry Sweet and Sour Sauce

Wondering what to do with leftovers from your Thanksgiving leftovers? Christmas maybe? Try making it into eggrolls for something different. It may sound weird, but holy toledo, it is so delicious. Especially the dip. The dip is to die for!


Thanksgiving Eggrolls
*1 cup Leftover turkey, chopped up
*1 cup Leftover stuffing, chopped up
1 clove garlic, minced
2 tsp sesame oil
1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp oyster sauce (optional)
12 Eggroll Wrappers

Spicy Cranberry Sweet and Sour Sauce
1 cup Cranberry Sauce
1/4 cup rice vinegar
1 tsp soy sauce
1 tsp Sriracha Sauce (optional, but this is where the spice comes in)

1. Saute the leftover turkey and stuffing, and garlic in sesame oil over medium high heat. Add in soy sauce, ginger, and oyster sauce. Saute for just a couple minutes until the garlic releases its flavor.

2. Put the filling into the eggroll wrappers and roll.

3. Place eggrolls on a greased pan. Bake at 400 degrees for about 20 minutes, until the eggrolls get a nice crispy brown.

4. Make the dipping sauce by combining cranberry sauce, rice vinegar, soy sauce, and sriracha. Mix it all together.



*Alternately, this recipe could be made using chicken, shredded carrot, chopped mushrooms, chopped celery instead of using leftovers.