One of my themes I keep revisiting seems to be using roast turkey, cranberries and cheese in new ways. I’ve made several kinds of grilled sandwiches and the other night thought to combine it with my never-ending quest to put things in eggroll wrappers. I made Thanksgiving egg rolls. In April.
We were having soup I’d made for dinner and my P.S. (Picky Spouse) wanted something with the soup. I can cheerfully eat a bowl of soup and call it done, but he likes to have other things to chew on to accompany his meal. His job is way more physically active (although I will swear that lifting the phone receiver keeps my left arm in shape) and so he requires more fuel to keep going.
We’d had a lot of Panini lately with my purchase of a Panini press, but I had those egg roll wrappers in mind. We had a lot of roast turkey left in the fridge, along with my homemade cranberries, and adding spinach and provolone to the mix sounded like a good deal.
I simply took the wrappers and laid down turkey pieces crosswise then topped them with a spoonful of cranberries I crushed so they’d lay flat.
I spread several pieces of fresh spinach over the top, then two halves of provolone cheese. I folded the ends in, then the top side over, and roll it up like a regular egg roll. I moistened the last corner edges with water and they were sealed. They weren’t as round as a usual egg roll; they ended up more squared off, but same difference!
I didn’t want to fill and fire up the whole deep fryer, so I put 2-3 inches of canola oil into a small saucepan on the stove. When I was sure it was heated, I used tongs and lowered the first egg roll into the hot oil. It sizzled and turned brown fairly fast, so I turned it several times to make sure it was evenly cooked.
I set the finished egg roll on paper towelling and continued frying until all were done. I served them with our soup for dinner and they were great! They were maybe more like a hot pocket than an egg roll, but semantics aside, they were satisfying. The cranberries were a nice tart touch to the turkey and cheese.
Actually we both wished I’d made more of them, they were devoured so fast. They’d probably be good leftover as well, so if you’re making them you might want to make extras.
Turkey Spinach Provolone Egg Rolls
Egg roll wrappers
Layer pieces of turkey crosswise on wrappers. Spread cranberries on turkey then top with fresh spinach leaves. Top with cheese.
Fold sides in, then the top down over the roll. Wet the remaining corner’s sides and roll up. Continue until all desired egg rolls are rolled up.
Heat oil in deep fryer or small saucepan. Fry each egg roll until browned and crispy, then set on paper toweling.
Can be eaten warm or at room temp.