In a skillet, heat the butter and onion until translucent.

Add turkey and carrot. Cook for another 2 minutes.

Add milk, flour, salt and pepper, and cook until there is no more liquid. Set aside and let it cool.

Lay out one egg roll skin with a corner pointed toward you. Place about 1 tbs of turkey mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of water on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.

Cranberry sauce: combine all the ingredients in a small pot and cook under low heat.