Crispy Turkey and Stuffing Spring Rolls

Recipe at a glance

Crispy Turkey and Stuffing Spring Rolls gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 2 cups turkey, 1 1/2 cups stuffing and 1/2 cup cranberry sauce. ^[1]

Yield: 12 spring rolls. Preparation time: 30 minutes. Cooking time: 18 minutes. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 2 cups finely chopped turkey 2. 1 1/2 cups stuffing 3. 1 cup shredded cabbage 4. 2 scallions, sliced 5. 1 teaspoon soy sauce 6. 12 large spring-roll wrappers 7. 2 tablespoons neutral oil 8. 1/2 cup cranberry sauce 9. 1 tablespoon Dijon mustard 10. 1 tablespoon rice vinegar ^[1]

How to make crispy turkey and stuffing spring rolls

1. Mix turkey, stuffing, cabbage, scallions and soy sauce, breaking up large stuffing pieces. 2. Place about 1/3 cup filling near one corner of each wrapper, fold in the sides and roll tightly, sealing the edge with water. 3. Brush all sides lightly with oil and arrange seam-side down on a lined sheet pan. ^[1]

4. Bake at 425°F, turning once, until crisp and the filling reaches 165°F, about 16 to 18 minutes. 5. Whisk cranberry sauce, mustard and vinegar and serve alongside for dipping. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Keep wrappers covered with a barely damp towel while working so they remain flexible. Do not overfill or the rolls may split during baking. Use egg-roll wrappers when spring-roll wrappers are unavailable, or add finely chopped leftover green beans. ^[1]

Refrigerate crispy turkey and stuffing spring rolls within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]