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Thanksgiving Leftover Egg Rolls

prep

Prep Time

10 minutes

cook

Cook Time

18 minutes

clock

Total Time

28 minutes

kikkoman products used:

ingredients

2 tablespoons Kikkoman® Sesame Oil
2 cups Brussels sprouts, shredded
2 tablespoons Kikkoman® Soy Sauce
1 teaspoon garlic, minced
1 teaspoon ginger paste
2 cups roasted turkey, shredded
2 cups stuffing
10 egg roll wrappers
1 cup vegetable oil
½ cup cranberry sauce for serving

directions

  1. Heat sesame oil over medium heat in a medium pan. Add Brussels sprouts, soy sauce, garlic and ginger. Sauté 3 minutes. Add turkey and stuffing to pan and stir well. Cook 3 minutes longer. Remove from heat.
  2. Place an egg roll wrapper on a clean work surface with corners pointing in a diamond shape. Moisten corners of wrapper with water. Place a ⅓ cup scoop of filling in a line just below the center of wrapper. Fold bottom up and then fold sides snugly around filling and roll. Repeat with remaining egg roll wrappers and filling.
  3. Heat oil in a heavy bottomed pan to 350ºF. Add 3 egg rolls and fry 2-3 minutes, turning regularly for even browning. Transfer to a plate lined with paper towel. Repeat with remaining egg rolls. Serve hot with cranberry sauce.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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