Turkey Cranberry And Brie Egg Rolls
When I first whipped up a batch of turkey, cranberry, and brie egg rolls, I wasn’t sure what to expect. But after that first crispy, gooey bite, I was hooked. These rolls are a perfect mix of savory and sweet, with the tanginess of the cranberry sauce blending beautifully with the creamy brie and tender turkey.
Ingredients
- Cooked turkey shredded or chopped
- Cranberry sauce
- Brie cheese sliced
- Egg roll wrappers
- Egg beaten, for sealing
- Oil for frying or baking
Instructions
- Start by chopping or shredding the cooked turkey. Slice the brie into small pieces so it melts easily inside the wrapper. Set up your workstation with egg roll wrappers, cranberry sauce, and a small bowl of beaten egg.
- Lay an egg roll wrapper on a clean surface in a diamond shape. Add a spoonful of turkey, a dollop of cranberry sauce, and a slice of brie in the center. Be careful not to overstuff! Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edges with beaten egg so it holds together when cooking.
- If Frying: Heat about an inch of oil in a pan over medium heat. Fry the egg rolls in small batches until golden brown, about 2-3 minutes per side. Use tongs to remove them and drain on paper towels.
- If Baking: Preheat your oven to 400°F (200°C). Place the rolls on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15-20 minutes or until crispy, flipping halfway through.
- Once cooked, serve hot with extra cranberry sauce or your favorite dipping sauce on the side.
Notes
- Don’t Overfill the Wrappers: Too much filling can cause the rolls to burst while cooking. Stick to moderate portions.
- Keep Wrappers Moist: Cover unused wrappers with a damp towel to prevent them from drying out.
- Serve Hot: These are best enjoyed fresh out of the pan or oven while the brie is melty and gooey.