Egg rolls are coming up as one of my favorite appetizers. I mean, where can you go wrong? You can fill them up any way you like!
These Turkey, Cranberry and Brie Egg Rolls are the perfect way to use up your holiday leftovers. Pile them in, wrap them up and bake! Don't forget the dipping sauce!
Ingredients:
For the egg rolls
- 8-10 egg roll wrappers
- 1 cup shredded turkey
- Salt and pepper to taste
- 1/2 cup cranberry sauce
- 8-10 slices of brie cheese (approximately 1/4-1/2 inch thick and 1 1/2 inches long)
For the cranberry mustard dipping sauce
- 1/2 cup cranberry sauce
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Directions:
Season the shredded turkey with salt and pepper (and any other spices you may want to add).
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Fill each egg roll wrapper with approximately 1 tablespoon of the shredded turkey, 1-2 teaspoons of cranberry sauce and a slice of the brie.
Brush water all around the edges of the egg roll wrapper to help keep them sealed, then tuck in the sides, and roll it up tightly.
Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.
Repeat the process until all of the egg rolls are made.
Spray or brush the tops of the egg rolls with cooking spray or oil then place them on the middle rack of the oven and bake for 10-12 minutes or until they start to turn golden brown.
Cool the egg rolls on the baking sheet for a few minutes before serving with the cranberry mustard sauce.
For the cranberry mustard sauce, add all of the ingredients for the dipping sauce to a small bowl and whisk or mix until smooth.
Serve with the cooled egg rolls.
