Thanksgiving Egg Rolls

My favorite holiday is quickly approaching. You know the one, the one that starts with a T and ends with Hanksgiving. The one that rhymes with 'Banksgiving'. The one where all the turkeys and Indians and pilgrims show up (ok, maybe just the turkeys). Yeah, that one. Being a food blogger and all it should not surprise you one bit that I'm all about a holiday involving feasts. I mean an actual day on the calendar that's dedicated solely to stuffing your face without one ounce of guilt involved? Sign me up....twice. One of my favorite part of any feast, Thanksgiving or not, is the appetizers. Grace, Luci and I thought, with all that turkey/mashed potato/stuffing/gravy you're going to be having, why not keep the apps bite-sized (plus, everything is cuter when it's mini, right?!). Grace whipped up cheesy feta-mozzarella cups, Luci kept it healthy with mini kale salads, and I went ahead and decided to stuff all of thanksgiving into one bite. Literally, turkey, stuffing, gravy, all rolled up into one neat little egg roll and topped with cranberry chutney (and some extra gravy, if you know what's good for you). Our three appetizers are so good, you may not even need a turkey dinner. Wait.....who I am I kidding?! You always need a turkey dinner!



yields 20



  • 1/4 pound of cooked turkey, sliced (you can also use about 1 cup of chopped turkey)
  • 1 1/2 cups prepared stuffing
  • 1/2 cup gravy + extra for sealing the egg rolls and serving
  • 4 ounces (half a package) of cream cheese, softened to room temperature
  • 10 egg roll wrappers


  • 1 cup fresh cranberries
  • 1 tablespoon of lemon zest
  • 2 tablespoons of honey
  • 4 tablespoons of water
  • A large pinch of salt
  • 1 teaspoon of Dijon mustard (you can use more or less depending on your preferences)


  1. Preheat the oven to 400 degrees. In a large bowl, combine 1/2 of the stuffing, the gravy, and the cream cheese. Stir until well combined, then gently fold in the remaining stuffing.

  2. To assemble the egg rolls, first lay out an egg roll wrapper. Place a small piece of turkey (or about 1 1/2 tablespoons of turkey meat) in the lower corner of the wrapper, then top it with about 1 1/2 tablespoons of the stuffing mixture. Proceed to roll like and egg roll, sealing the edges with extra gravy. Place on a lined baking sheet, sealed side up, and brush the top with more extra gravy. Continue this process until you have filled all egg roll wrappers.

  3. Bake the egg rolls for about 12-15 minutes, or until they are slightly browned (FYI, something of the stuffing may seep out of the corners...feel free to sample, er, I mean clean it up with a spoon). Remove from the oven and allow to cool for 5-10 minutes (on the baking sheet) before serving them.

  4. While the egg rolls are baking, make your cranberry chutney. In a medium-sized pot set over medium-high heat bring the cranberries, lemon zest, honey and water to a boil. The cranberries should start popping and becoming juicy. Add in the salt and stir. Continue stirring until the cranberries have all popped and the juices have thickened (you can use the back of your spoon to help pop the cranberries). The sauce should be thick and chunky, similar to cranberry sauce, and the whole process should take about 5-7 minutes. Once the cranberries have cooked down, remove the pan from the heat and stir in the dijon mustard. Place the cranberry sauce into a serving bowl.

  5. Once the egg rolls have cooled to the touch, cut them in half using a serrated knife. You can serve the egg rolls either hot or cold (I actually liked them better cold, while the Mr. preferred them hot) alongside the cranberry chutney and extra gravy (tip: dip them in gravy then spoon a little of the cranberry chutney on top!).


  • Store leftover egg rolls in a ziplock bag, in the fridge for up to 2 days. Store extra chutney in an airtight container in the fridge for up to 5 days.
  • This recipe contains gluten, meat, and dairy.
  • For the turkey, you can either use sliced meat from the deli counter (some stores sell roasted turkey breast), or you can replace the meat with chicken.
  • I would recommend making extra gravy and stuffing for your Thanksgiving then using the extra for this recipe.
  • The cranberry chutney can be made ahead of time and kept in the fridge, in an airtight container, for up to 5 days before serving.
  • These would be a great way to use up Thanksgiving leftovers.