Turkey Egg Rolls + Cranberry Sauce

5 from 28 votes

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Melt the butter in a skillet over medium heat. Add the diced onion and cook until softened and translucent.
Add the turkey and carrot and cook for another 2 minutes, stirring occasionally.
Add the milk and flour, then season with salt and black pepper. Continue cooking and stirring until the mixture thickens and there is no excess liquid remaining.
Remove the filling from the heat and let it cool before assembling the egg rolls. Cooling the filling helps prevent the wrappers from becoming soggy and makes them easier to roll.

Place one egg roll wrapper on a clean work surface with one corner pointing toward you.
Spoon about 1 tablespoon of the cooled turkey filling onto the lower portion of the wrapper.
Fold the bottom corner over the filling, then fold the left and right corners toward the center. Continue rolling tightly toward the remaining corner.
Brush the final corner lightly with water and finish rolling to seal. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls
Heat the frying oil in a deep skillet or pot. Working in batches, carefully add the egg rolls without overcrowding the pan.
Fry, turning occasionally, until the egg rolls are crisp and golden brown on all sides.
Transfer the cooked egg rolls to a wire rack or paper towel-lined plate to drain.

Melt the butter in a small saucepan over low heat, then stir in the flour until combined.
Gradually stir in the milk, followed by the mustard and cranberry sauce.
Cook over low heat, stirring regularly, until the sauce is smooth and slightly thickened. Serve warm with the crispy turkey egg rolls.