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1
Begin by adding the oil to a medium pot and warming on medium-high heat.
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2
During this time, take a few of the spring roll wrappers and separate them.
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3
Beat the egg with the water.
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4
Spread about 3 tablespoons of the mashed potatoes along the back edge of the spring roll wrapper.
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5
Add about 2 tablespoons of the diced turkey, and begin to roll.
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6
Roll until you have 2 inches of the wrapper remaining.
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7
Brush with egg wash, fold over the sides, and continue to roll, sealing the egg roll.
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8
Repeat with however many egg rolls you want to make.
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9
Add the egg rolls into the hot oil, making sure they are tightly sealed.
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10
Cook for about 3 minutes, then using tongs, spin them a bit, making sure you cook the other side.
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11
Remove them from the oil and let them drain on a lined strainer with paper towel.
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12
Repeat with any remaining egg rolls.
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13
As they drain any excess oil, warm up your gravy in a pot on the stove top, or in a microwave, until it is nice and hot.
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14
Stir well.
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15
Slice the egg roll on the diagonal and serve with the gravy.
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16
When I bit into these, I was blown away.
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17
Dipping them into the gravy was on a whole other level and this made for probably one of the best Thanksgiving leftover dishes I have ever made.
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18
Another idea is to toss in some dressing or stuffing to raise it up another level.
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19
My attempt at trying one with the cranberry sauce failed, as the wrapper did not want to hold the sauce itself.
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20
Regardless, you can get as creative as you want.
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The intent is to enjoy and turn on the family the next day.
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22
This one is sure to please.
