TURKEY AND STUFFING EGG ROLLS

TURKEY AND STUFFING EGG ROLLS image

Yield 12 People

Number Of Ingredients 12

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1 pound roasted turkey breast, skin removed and cut into small cubes
Jazzed Up Stuffing, recipe follows
1 egg, beaten
1 tablespoon water
12 egg roll wrappers
Gravy, for dipping, recipe follows
Cranberry Dipping Sauce
2 cups frozen cranberries
1 cup frozen strawberries
1/2 cup sugar
1/4 cup orange juice
Pinch cayenne pepper

Steps:

Preheat a deep-fryer to 375 degrees F. In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry. Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Cranberry Dipping Sauce. In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes. Add the cayenne pepper and simmer for an additional 4 to 5 minutes. Remove from the heat and allow to cool. Add to a blender and puree the sauce until velvety and smooth. Transfer to a serving bowl.