Welcome back, college chefs! Thanksgiving has come and gone, but the memories of the delectable dishes that cover the dining table remain with us; sometimes for longer than we’d like. As college students on a budget, however, we’re determined to make those leftovers last as long as we can before spending money on food again.

This week’s dish, Thanksgiving leftover egg rolls, allows you to put an interesting twist on preparing the heaps of Thanksgiving leftovers piling up in your fridge at little cost to you. This cheap and easy dish is versatile and delicious and doesn’t take much time to cook.

 

Thanksgiving Leftover Egg Rolls

Start to finish: 15 to 20 minutes

Servings: 1+ (depends on how many rolls made)

 

Egg roll wraps

Vegetable oil

 

Leftovers (vary depending on preference):

Turkey

Stuffing

Mashed potatoes

Cranberries

Gravy

 

Begin with an egg roll wrapper laying flat in a diamond shape. I purchased wraps at Walmart for $2.48 in the produce section; they will have to be refrigerated.

Start layering your fillings in the center of the wrap. For this dish, I used cranberries, mashed potatoes (sweet and regular), stuffing and turkey. You can use more or less if you prefer and any Thanksgiving leftover ingredients will do.

Sarah Fischer/Northern Star

Next, wet the corners of the wrapper with water. Fold the bottom corner up followed by the left and right corners, then roll upward.

**Note: Most egg roll wrap packages will have wrapping instructions.

Sarah Fischer/Northern Star

After you’ve rolled all your egg rolls, pour vegetable oil into a medium saucepan until it reaches ¼ to halfway up the pan’s edges. Heat it over medium heat until it starts to simmer lightly.

Place the egg rolls into the oil and they will immediately begin to sizzle. Cook for about one minute or until they’re a golden brown on each side.

**Note: It’s important to properly ventilate your kitchen because the oil smell will be extremely strong and it may irritate your eyes.

Sarah Fischer/Northern Star

Cover a plate with some paper towels and after the rolls are done frying, set them on the plate to dry.

I recommend using leftover gravy as a dipping sauce for your egg rolls. Simply heat it over the stove or in the microwave and it’s ready to eat!

Sarah Fischer/Northern Star