These Leftover Soul Food Thanksgiving Egg Rolls are stuffed with turkey or ham, stuffing, collard greens, mac and cheese, and mashed potatoes. Pair these soul rolls with cranberry or gravy dipping sauce.
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If you get tired of holiday leftovers easily, this recipe is for you! These egg rolls are so good you are going to want to pile your favorite soul food side dishes into these….no matter the season.
What Type of Leftover Foods and Recipes to Use
Use whatever you like! I love to add meat and my favorite side dishes.
- Southern Soul Food Baked Mac and Cheese
- Southern Soul Food Collard Greens
- Mashed Potatoes
- Mashed Sweet Potatoes
- Southern Pineapple Baked Ham
- Cajun Roasted Turkey
- Cranberry Sauce
Which Egg Roll Wrappers Are Best
Nasoya wraps work great along with most brands that you can find in an authentic Asian market. I have trouble finding Nasoya at most of the stores in my area. I usually use what they have, which means I have used some pretty flimsy wrappers.
How to Roll Egg Rolls
- Glaze the edges of the egg roll wrapper with water. This will soften the edges and make them easier to roll and stay secure.
- Add 2 tablespoons of filling to the center of the wrapper. Do not overstuff, you will struggle with closing the wrapper.
- Seal the wrapper diagonally to form a triangle.
- Fold the opposite sides together to form another triangle and then roll to close and seal.
How to Make Soul Food Thanksgiving Egg Rolls
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the filling to the egg roll wrappers and fold.
- Bake or air fry.
I love to use leftover gravy and/or cranberry sauce!
How to Keep the Rolls Crunchy
Freeze them in sealable bags or containers.
To reheat in the oven reheat the egg rolls on 350 degrees for a 5-7 minutes or until heated through.
Reheat in the air fryer on 350 degrees for 5-6 minutes.
More Leftover Thanksgiving Recipes
More Egg Roll Recipes
- 6 egg roll wrappers
- 1 cup diced turkey or ham
- 1 cup baked macaroni and cheese
- 1 cup cooked collard greens Drained
- 1 cup mashed potatoes
- cranberry sauce
- cooking oil spray
- Lay the egg roll wrappers (diagonally) on a dry, flat surface. Some egg roll wraps are really thin and flimsy. Monitor yours to determine if you may need to double wrap the egg rolls.
- I like to glaze the edges of each wrapper with a small amount of water. This will make them easier to roll. I use a cooking brush. You can also use your fingers.
- Place 2 tablespoons of filling into the center of each wrapper. Seal and close the wrapper diaganally to form a triangle. Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly. Use additional water if the wrapper becomes tough to roll. Repeat for each egg roll.
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper.
- Place the egg rolls on the pan and spritz them with cooking oil.
- Bake for 15-20 minutes or until golden brown.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil.
- Add the egg rolls to the basket. Do not stack or crowd the basket. Cook in batches if needed.
- Spritz the top of the egg rolls with cooking oil.
- Air fry on 400 degrees for 7 minutes.
- Depending on the size of your egg roll wrappers, you may make more or less than the servings noted in the recipe.
- All egg roll wrappers are not the same. I have often used wrappers that fell apart while rolling or were just too thin. If this is the case for you, double wrap the egg rolls and use two sheets when you start add the filling and wrap.
- Egg roll wrappers are often coated in flour. If you see white spots on the surface of the egg rolls while cooking, spritz additional oil.
- If you’re using any ingredients that are held in a sauce or broth, be sure to drain them prior to adding to the egg roll wrappers (like collard greens). Watery ingredients will cause the egg rolls to fall apart.