Turkey, Cranberry and Brie Egg Rolls
Baked egg rolls stuffed with leftover Thanksgiving turkey, cranberry sauce and a slice of brie cheese!
Servings: 10 egg rolls
Ingredients
Turkey, Cranberry and Brie Egg Rolls
- 10 egg roll wrappers
- 1 cup cooked turkey, shredded
- 1/8 teaspoon poultry seasoning, optional
- Salt and pepper to taste
- 1/2 cup cranberry sauce
- 10 slices of brie cheese, approximately 1/4-1/2 inch thick and 1 1/2 inches long
Cranberry Mustard Dipping Sauce
- 1/2 cup cranberry sauce
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
Turkey, Cranberry and Brie Egg Rolls
- In a small bowl sprinkle the salt, pepper and poultry seasoning over the shredded turkey and stir together until it's evenly coated in the spices.
- Preheat oven to 400° F. and line a baking sheet with parchment paper.
- Fill each egg roll wrapper with approximately 1 tablespoon of the shredded turkey, 1-2 teaspoons of cranberry sauce and a slice of the brie.
- Brush water all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito. Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper. Repeat the process until all of the egg rolls are made.
- Spray or brush the tops of the egg rolls with cooking spray or oil then place them on the middle rack of the oven and bake for 10-12 minutes or until they start to turn golden brown.
- Cool the egg rolls on the baking sheet for a few minutes before serving with the cranberry mustard sauce.
Cranberry Mustard Sauce
- Add all of the ingredients for the dipping sauce to a blender and blend until smooth. Serve with the egg rolls.
Nutrition
Calories: 265kcal | Carbohydrates: 32g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Fiber: 1g | Sugar: 11g