Thanksgiving Leftover Egg Rolls
Skip the sandwich and turn my turkey into hummus and turkey stuffed egg rolls, aka Baked Thanksgiving Leftover Egg Rolls!
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Ingredients
- 10 square egg roll wrappers, 7 inch
- 1 cup hummus
- 2 cups chopped roasted turkey
- Cooking spray, for baking
- Water
- ½ cup leftover cranberry sauce
- 2 tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- Preheat the oven to 425F, place a cookie cooling rack onto a baking sheet, and lightly grease with cooking spray (this will allow heat to cook egg rolls on all sides).
- Fill a small dish with about ½ cup warm water.
- On a large cutting board place an egg roll wrapper 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.
- 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.
- Fold the sides over 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 or lightly coat with cooking spray and set it on top of the cookie sheet.
- Repeat process with remaining wrappers and ingredients.
- Bake for about 15 minutes then flip and continue to bake for an additional 7 minutes until golden and crisp. Remove from the oven.
- While the egg rolls bake, mix the cranberry sauce with the orange juice and zest to create a dipping sauce.
- Serve the egg rolls warm with cranberry-orange sauce.
Nutrition
Serving: 1 roll | Calories: 153kcal | Carbohydrates: 17g | Protein: 15g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 78mg | Fiber: 2g | Sugar: 5g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
