Epic Noms: Thanksgiving egg rolls are awesome.

I’m going to write something about food every Wednesday. Could be a recipe, could be a review, could be a thing that I like to eat. Yum!

I am one of those people who loves Thanksgiving leftovers — but then again, I think most people do. I mean, why wouldn’t you? You don’t have to grocery shop for at least two days after the big day. It’s OK to have stuffing temporarily be a food group. We ran a story last year on T-day recipes, but this year, Mark Bittman from the New York Times showed us all how it’s done, with his awesome list of leftovers recipes. But while that turkey and gruyere sandwich and the savory bread pudding both look tasty, I’ve got a recipe that I discovered last year that schools all others, combining two of the best things in the world: Thanksgiving and Chinese food.


You need a package or two of wonton wrappers, depending on how many egg rolls you’re making. You can find them in with the fresh pasta and pizza dough at the grocery store. You also need a couple of eggs, beaten, with some salt, pepper and onion powder thrown in. Onion powder is almost always the secret weapon to making things taste all savory and yummy. And you need all of your Thanksgiving leftovers. Optionally, you can add in some shredded or crumbled cheese. Something strong but not too strong.

I wish I had pictures to illustrate to making of said egg rolls, but alas, I wasn’t thinking when I made them last year. Here is a picture I found on the Interwebs, courtesy of simplecomfortfood.com.

That’s a reasonably close approximation of what they look like. Anyway, lay out your wonton wrapper flat, and pile your fillings in the middle. When I made them last year, I started out by first spreading a thin layer of cranberry sauce on the bottom. Then I put a turkey and stuffing combo on top of that, followed by a big dollop of squash, and a sprinkling of goat cheese crumbles — though shredded cheddar or asiago would also work just fine. You could do pretty much any combo, though the turkey and stuffing is definitely a must. I’d like to try it with mashed potato and peas, or maybe chopped up asparagus, if you’ve got it. I would probably draw the line at green bean casserole or pumpkin pie (too gloppy, methinks), but hey, it’s your leftovers party.

Don’t over fill your egg rolls. They will explode when you roll them up. Take the bottom corner of the wrapper and pull it over the filling, tucking the corner underneath the pile. Fold the two side corners in, and roll it up slowly. Wet the top corner of the wrapper with water so it’ll stick. Take your egg wash and brush it all over the outside; if you don’t have a brush, just dunk them in and let the excess drip off. Repeat this process until you have made enough egg rolls for you and whoever you’re cooking for.

Heat up a skillet on medium high heat with your choice of oil. Peanut oil would of course be the best option for that tasty Chinese food crispy fried goodness, but olive oil or canola oil would also be fine. Fry ’em up til they’re golden brown, and let ’em sit on a piece of paper towel to drain the excess off. Not that these are in any way a healthy treat. But who cares? You’ve already blown it this week, calorie-wise. You’ll make it up for it later (at least, you keep telling yourself that). Microwave a dish of leftover gravy, to use as a dipping sauce. I love Thanksgiving sandwiches, but these are way better.

Emily Burnham

About Emily Burnham

Emily Burnham is a Maine native, UMaine graduate, proud Bangorian and a writer for the Bangor Daily News, where she's worked since 2004. She reports on everything from local bands to local food to all the cool things going on in the Greater Bangor area. In her quest for stories, she's seen countless concerts and plays, been lobster fishing, interviewed celebrities, hung out with water buffalo and played in a ukulele orchestra. She's interested in everything that happens in Maine.