This post is sponsored by Sabra. Thank you for supporting my work!
One of my favorite things about Thanksgiving is leftovers and this year, I’ve decided to skip the sandwich and turn my turkey into hummus and turkey stuffed egg rolls, aka Baked Thanksgiving Leftover Egg Rolls!
I’m all about cooking a simple and delicious Thanksgiving meal for my family and friends, so much so; that I even have a full Thanksgiving Menu available on this website. But, can we talk leftovers for a minute? Surely, I can’t be the only person who looks forward to the “extras” or has gone as far as hiding them in the back of the fridge so her husband doesn’t find the extra turkey in the middle of the night. Ok, maybe it’s just me.
This year, I wanted to reinvent the original item into something else, something creative, and give it a whole different flavor profile. Meet my turkey hummus stuffed egg rolls.
If you’ve never made egg rolls in your life, you are not alone. Until I tested this recipe, I was too intimidated by the whole rolling and folding the egg roll wrapper. It turns out, that making them is only difficult in our heads so check out this easy video to see how they are made.
If you have your doubts about the hummus inside an egg roll, let me assure you that the flavor profile of these egg rolls is the familiar of a grilled turkey and hummus sandwich. And, what takes this amazing little appetizer to the next level is the cranberry orange dipping sauce.
Whether you use homemade or store-bought cranberry sauce, this is one crispy Thanksgiving leftover dish you are going to love.
What do you love most about Thanksgiving leftovers?
Thanksgiving Leftover Egg Rolls
- Yield: 10 1x
- 10 square egg roll wrappers
- 8oz container Sabra Hummus
- 2 cups chopped carved turkey
- Oil/spray for baking
- ½ cup leftover cranberry sauce
- 2 tablespoons orange juice
- ½ teaspoon orange zest
- Preheat the oven to 425F, place a cookie cooling rack inside a baking sheet and spray it with oil (this will allow heat to cook egg rolls on all sides). Fill a small dish with about ½ cup warm water.
- On a flat surface, lay a few egg roll wrappers so one of the corners is facing you (like a diamond).
- Spread about a heaping tablespoon of hummus in the middle of the wrapper, in a vertical line. Top with leftover carved turkey. Then, dip your fingers into a water dish and wet the edges of the wrapper.
- To close, lift the outer corner and fold up and over the filling, tucking the edge slightly under. The sides, you’ll fold in and over, fairly tight all the way up, and roll. Because you’ve moistened those edges with water, that will seal the final corner piece.
- With a toothpick, pierce each roll a couple of times. Brush each egg roll with a little oil and set on top of the tray. Repeat process with remaining rolls and bake, until golden on top, for about 15 minutes, flip and continue baking the other side for 7 minutes until golden and crisp. Remove from oven.
- While egg rolls bake, combine cranberry sauce with orange juice and a little orange zest to create a dipping sauce.
- Serve egg rolls warm with cranberry orange sauce.