Egg Rolls à la Leftovers. Egg Rolls à la Leftovers I had a lot of leftovers in my fridge, so I decided to be a little creative! I filled my rolls with whipped sweet potatoes, stuffing, turkey, cranberry, parsley and sage, but feel free to use this recipe as a gentle guide for creating an array of personalized egg rolls. Pulled pork egg rolls originated from a Chinese food kick that I have been in lately.
Place on paper towels to drain and cool. To thin out cranberry sauce, add a bit of stock, apple juice, or water and blend until smooth. Then reheat before serving with egg rolls. You can have Egg Rolls à la Leftovers using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Egg Rolls à la Leftovers
- You need 1 package of egg roll wraps.
- Prepare of Any and all leftovers! I had a variety of leftovers, so I made 4 different egg roll flavors; spinach ravioli, barbecue chicken, sausage and peppers, creamed spinach and rice.
- You need 1 of little water for sealing egg roll ends.
- Prepare 1 TBS. of Olive oil to brush on the egg rolls before baking.
To prep these Leftover Thanksgiving Egg Rolls in advance, roll up the egg rolls as directed and store in fridge. Prior to baking, brush with egg wash and bake as directed. Lay out one egg roll skin with a corner pointed toward you. Fold left and right corners toward the center and continue to roll.
Egg Rolls à la Leftovers step by step
- Chop leftovers into small pieces and place on the egg roll wrap on an angle. Fold in the sides and roll it up, sealing the ends with a little water, using your fingers..
- Place egg rolls on a nonstick baking sheet or spray with cooking spray..
- Brush each egg roll with olive oil..
- Bake in a 400F degree oven for about 20 minutes, or until egg rolls turn golden brown..
- You could also fry the egg rolls if you’re so inclined, but I was trying to keep them healthy..
- Enjoy with a garden salad!.
Brush a bit of the flour paste on the final corner to help seal the egg roll. To maximize the shelf life of leftover egg rolls for safety and quality, refrigerate in covered airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Getting the wok to the correct temperature may be a challenge.