No Products in the Cart
Thanksgiving in a bite; that's the idea behind this dish. We made this recipe using leftover turkey from our Spatchcocked Thanksgiving Turkey recipe as well as some leftover stuffing green beans, and gravy. The rest was simple: grab some wonton wrappers, heat up some peanut oil and whip up a delicious fresh cranberry sauce with Bravado Spice Ghost Pepper & Blueberry Hot Sauce. These were so good the crew was trying to eat them DURING the photo shoot after we finished shooting the video!
Start by Making Your Ghost Pepper & Blueberry Cranberry Sauce
If you've never made cranberry sauce from scratch, you're missing out. It's actually really easy to make. Often it is made with orange juice instead of lemon juice like we used, but we wanted something just a bit sharper to help cut through all the richness of an entire Thanksgiving dinner wrapped up in a fried wonton. The Bravado Spice Ghost Pepper & Blueberry Hot Sauce melds beautifully with the fruity, tart cranberries. Cranberries are NOT sweet, so while a full cup of sugar may feel like a lot of sugar, the final product is not terribly sweet. But you can reduce it down to 3/4 c if you like.
Fill Your Egg Rolls with Whatever Leftovers You Have
A note on the egg roll wrappers: make sure they are sufficiently large and that they are square. There are smaller wrappers that are often used for spring rolls, and there are also round wrappers that are used for dumplings. Our wrappers were originally slightly rectangular and we had to cut one side down a bit to make them square. If they are not square they won't roll correctly. We put a line of stuffing down first, corner to corner, so because it is sticky and more or less served as a glue to keep the rest of the filling in place. You can barely see it at the top of the frame in the video or screenshots but you will need a little cool water to moisten the edges of the wonton so it sticks to itself when you try to wrap it. This is a VERY flexible recipe. If you have ham instead of turkey? Use it! Have green bean casserole instead of steamed or sautéed green beans? Use it! Have leftover Brussels sprouts instead? Dice them up and use them! You get the idea.
Fry To Golden Brown
These should only take 3-5 minutes to fry at 350°F. Everything inside is already cooked, so really you're just making sure you get the shell to the doneness of your liking. And just like that, everyone will be excited about turkey and stuffing again! Be sure to serve the egg rolls with the spicy cranberry sauce and some leftover gravy. We absolutely loved this recipe and we're pretty sure you will too.
1 lb. - Fresh Cranberries
2 oz - Bravado Spice Ghost Pepper & Blueberry Hot Sauce
3-4 Tbsp - Lemon or orange juice
1/2 c - Brown sugar
- (opt) lemon or orange zest
- Cooked ham or turkey (approx. 1/4 oz per egg roll)
- Cooked stuffing (approx. 1/4-1/2 oz per egg roll)
- Cooked green beans or green bean casserole (approx. 1/4 tsp) per egg roll)
- Brown Gravy (approx. 1/2 tsp. per egg roll)
- Crispy fried onions
- Large, square wontons/egg roll wrappers
- Vegetable or peanut oil for frying
- Water, to moisten and stick the egg rolls together.
Heat a sauce pot to medium heat and then add the fresh cranberries, lemon juice, sugar, Bravado Spice Ghost Pepper & Blueberry Hot Sauce, and optional zest. Stir gently for about 3-5 minutes or until the berries start to break down and get soft.
Continue to cook and gently stir with a spatula for about 8-10 more minutes. If the sauce is too thick you can add another 2-3 Tbsp of juice or even water. Remove from heat and set aside.
Heat about 1 1/2 - 2 quarts of oil to 350°F in a pot or dutch oven.
Lay out all the fillings around your work space. Make sure your wontons are square. If they are rectangular, cut them to square, then lay one out on your work space such that one corner is facing you.
Add about 1/4-1/2 oz of each filling ingredient in a horizontal line along the center of each egg roll; stopping when you have about 1-1 1/2 inches from the left and right corners. You will need this space to roll them correctly. Try not to overfill the rolls, though this may take a little experimentation to get right.
Fold the left and right corners in over the edges of the strips of fillings and lightly moisten the tops of the folded corners. Then take the corner closest to you and gently fold it over the top of the filling and the moistened corners. Take care not to wrap too tightly or the wonton may tear, but don't wrap too loosely either or it will fall apart. Moisten the corner of the wonton farthest from you, then roll the entire roll away from you, and the damp wonton should glue itself together. Repeat with as many wontons or filling as you have.
Fry for 3-5 minutes or until the egg rolls become golden brown. Then remove and drain either on a wire rack or paper towels.
Serve with the cranberry sauce and any gravy you have left. Enjoy!
This is an exceptionally flexible recipe. Just use whatever leftovers you have from Thanksgiving.