Ingredients:

  • 2 cups cooked turkey, shredded or finely diced (approx. 300g)
  • 2 cups prepared stuffing (approx. 400g)
  • 1/4 cup cranberry sauce (approx. 70g)
  • 3 tablespoons leftover gravy (approx. 45ml)
  • 2 stalks green onions, finely sliced
  • 12 large egg roll wrappers
  • 1 tablespoon cooking spray (avocado or olive oil)
  • 1 tablespoon water or egg wash for sealing

Instructions:

  1. In a large mixing bowl, combine the shredded turkey, prepared stuffing, cranberry sauce, gravy, and sliced green onions. Toss gently until the mixture holds together when squeezed.
  2. Lay an egg roll wrapper on a clean surface in a diamond shape. Place approximately 3 tablespoons of filling in the lower center of the diamond and shape into a 3-inch log.
  3. Fold the bottom corner up over the filling, then fold the two side corners toward the center.
  4. Brush the top corner with water or egg wash. Roll the wrapper tightly toward the top corner and press firmly to seal. Repeat for all 12 wrappers.
  5. Preheat air fryer to 390°F (200°C). Lightly spray the basket with oil.
  6. Place egg rolls in the basket in a single layer. Generously spray the tops with oil to ensure a golden brown texture.
  7. Air fry for 6 minutes. Use tongs to flip the egg rolls, spray the other side with oil, and cook for an additional 4–6 minutes until deeply golden.
  8. Let the egg rolls rest for 2 minutes before serving to allow the filling to set and the shell to crisp up.