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TUES, WED, THURS, FRI: 9am to 6pm
SAT: 8am to 6pm
SUN: 10am to 4pm

Thanksgiving Leftover Eggrolls with Cranberry Dipping Sauce

Makes 25 rolls.


For the Eggrolls
  • 25 egg roll wrappers
    Saigon Market
  • 1lb cooked turkey, cut into strips
    Use leftovers from home, Look for a Thanksgiving turkeys at Heist or Busch's
  • 2 cups mashed potatoes
    Use leftovers from home, Potatoes can be found at Madison's, Catanzaro or the Farmer's Market
  • 2 cups stuffing
    Use leftovers from home
  • 1 tbsp cornstarch
    Madison'sDean's Mediterranean
  • 1/4 cup cool water

For the Sauce


  • Combine all ingredients for the dipping sauce in a microwave-safe bowl. Microwave for 40 seconds-1 minute. Strain to remove clumps or pieces of cranberry and chill until ready to serve.
  • In a small bowl stir together cornstarch and water.
  • Lay down wrapper on a flat clean surface in the shape of a diamond. Wet edges with the cornstarch-water mixture with your fingers.
  • Spread 1/2 tbsp of mashed potatoes on the corner closest to you. Top with 1/2 tbsp of stuffing and a few pieces of turkey. 
  • Lift the corner closest to you and roll away, making sure to tuck the corner under as you roll. Once halfway rolled, fold in the left and right-hand corners toward the center. Continue until ready to roll the final corner. Wet with the cornstarch-water mixture and and finish rolling. Wet seam and place seam-side down. Make sure to roll tightly so rolls don't fall apart when frying.
  • Fill a pot with 4-5 inches of cooking oil and heat to 350 degrees. Add 3-4 rolls, turning occasionally. Fry about 2 minutes. Place on paper towels to drain and cool. 
  • Serve immediately with dipping sauce.