Danksgiving Egg Rolls 🥢

Total Time: ~45 minutes Yield: 8 -10 Servings

🌿 Ingredients

For the Filling

• 1 ½ cups leftover turkey, shredded or chopped

• 1 cup leftover mashed potatoes

• ¾ cup leftover stuffing

• ½ cup leftover gravy (plus extra for dipping)

• ½ cup leftover veggies (green beans, corn, carrots, etc.), chopped

• Salt & pepper to taste

• 8–10 egg roll wrappers

For Frying

• Oil for frying (vegetable or canola)

For Infusion

• 0.1g to 0.2g RSO or Distillate — amount depends on desired potency

• 1–2 teaspoons warm oil or melted butter (to help mix the concentrate into the filling)

🌿 Infusion Prep

1. Warm the concentrate:
   Place your RSO or distillate syringe in a cup of warm water for 1–2 minutes to soften.

2. Blend the infusion:
   Mix your desired total dose with 1–2 tsp warm oil or melted butter to help it incorporate smoothly into the filling.

3. Add it to the filling mixture (below) and mix thoroughly for even dosing.

🥣 Filling Instructions

1. In a large bowl, combine:

   • Turkey

   • Mashed potatoes

   • Stuffing

   • Chopped leftover veggies

   • ½ cup gravy

   • Salt & pepper

2. Add the infused butter/oil mixture and stir until everything is evenly combined.

🌀 Rolling the Egg Rolls

1. Lay an egg roll wrapper in a diamond shape (one corner pointing toward you).

2. Place about 2–3 tablespoons of filling in the center.

3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly.

4. Seal the top corner with a dab of water.

5. Repeat until all rolls are done.

🍳 Cooking

Deep Fry (Best Texture)

• Heat oil to 350°F.

• Fry egg rolls in batches, 2–3 minutes per side, until golden brown.

• Drain on paper towels.

Air Fryer (Healthier Option)

• Spray rolls lightly with oil.

• Cook at 375°F for 10–12 minutes, flipping halfway.

Oven (Easiest)

• Brush or spray rolls with oil.

• Bake at 400°F for 15–18 minutes, flipping once.