Egg Rolls

Directions

1. In a large, heavy-bottomed pot, heat the oil over medium-high heat, until an instant-read thermometer reaches 350°F.

2. Meanwhile, in a medium bowl, add the chopped turkey, green bean casserole, and stuffing and stir until well combined.

3. Working one at a time, lay 1 egg roll wrapper in a diamond shape onto a clean work surface. Lightly wet all the edges with some water.

4. Spoon a heaping spoonful of the filling slightly lower than the center. Squeeze about 2 teaspoons of Sir Kensington’s Classic Mayonnaise in on top of the filling.

5. Pull the bottom corner of the wrapper up over the filling and tuck the filling in slightly to remove any big air pockets.

6. Bring the left corner of the wrapper over the center of the filling, creasing where the filling begins like you are wrapping a present. Repeat with the right corner.

7. Carefully roll the bottom of the filling up towards the top corner, tucking in any excess wrapper along the sides, until the top corner is sealed over the roll. Set aside and continue making more egg rolls until you use up all of your filling or wrappers.

8. Once all of your egg rolls are prepared, carefully lower 4 egg rolls into the hot oil and fry, rotating occasionally, for about 8-10 minutes, until evenly golden brown. Remove the egg rolls from the oil and transfer to a paper towel-lined plate.

9. Repeat, working in batches, until you have fried remaining egg rolls.

10. In a small bowl, combine ½ cup Sir Kensington’s Classic Mayonnaise with cranberry sauce.

11. Serve hot egg rolls with cranberry mayo dipping sauce.