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1
Preheat a deep-fryer to 375 degrees F.
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2
In a large bowl add the turkey and the stuffing and mix to combine.
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3
In a small bowl, beat the egg with water to form an egg wash.
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4
Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper.
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5
Brush the edges of the wrappers with egg wash.
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6
Roll tightly, being sure to bring the sides together so the egg roll is tight.
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7
Before the final wrap, use some egg wash to seal.
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8
Set the finished egg rolls on a platter until ready to fry.
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9
Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes.
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10
Remove the egg rolls to paper towels to drain.
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11
Allow to cool and arrange on a serving platter.
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12
Serve with warm Gravy and Cranberry Dipping Sauce.
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13
In a large saucepan add the chicken stock and bring to a simmer over low heat.
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14
Remove from the heat and stir in the stuffing and the fresh herbs.
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15
Mix well.
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16
Gravy:
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17
In a medium saucepan heat the butter over medium-high heat.
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18
Add the onion and saute until translucent.
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19
Reduce the heat and stir in the flour and pepper to make a roux.
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20
Add the herbs, turkey stock and salt.
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21
Simmer over low heat until the mixture thickens.
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22
Cranberry Dipping Sauce:
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23
In a medium saucepan, add the cranberries, strawberries, sugar and orange juice.
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24
Bring to a slight simmer over low heat.
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25
Cook until the cranberries pop, about 6 to 8 minutes.
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26
Add the cayenne pepper and simmer for an additional 4 to 5 minutes.
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27
Remove from the heat and allow to cool.
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28
Add to a blender and puree the sauce until velvety and smooth.
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29
Transfer to a serving bowl.
