These air fryer Thanksgiving egg rolls are filled with mashed potatoes, turkey and stuffing. It’s an easy way to repurpose and use up your leftovers and tastes like you’re eating an entirely new dish.
After the big turkey day feast and eating leftovers the next day, it’s like you never want to see that turkey again. But if you hate wasting what’s left, you need to try wrapping the leftovers in an egg roll – it’s freaking delicious!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.
You can even make these throughout the year for an easy weeknight meal or when you’re craving comfort food. Start with leftover roasted chicken or a rotisserie chicken.
Then add whatever sides you have on hand and roll it up. You can wrap just about anything in an egg roll, toss it in the air fryer and it will be good.
Another favorite of ours is Air Fryer Cheeseburger Egg Rolls. They taste just like burgers, but wrapped in a crispy shell instead of a bun.
- mashed potatoes
- egg roll wrappers
- cranberry jelly – we use this for a dipping sauce
How to Make Air Fryer Thanksgiving Egg Rolls
Preheat the air fryer to 375 degrees F.
In a medium bowl, mix the turkey, stuffing, and potatoes together. Beat the egg in a small bowl.
Lay out an egg roll sheet diagonally on a cutting board, so one corner is facing you. Brush the outer edges lightly with the egg.
Add 2 tablespoons of filling right below the center point of the wrapper. Fold the corner closest to you up and over the filling. Then bring the sides in and finish rolling. Seal the corner with the egg wash.
Spray the air fryer basket with oil (we use an oil mister) or use a parchment paper liner. Place the egg rolls in the basket, spritz with oil and air fry for 10 minutes. Flip each one, spritz with oil and cook for another 3 minutes.
Transfer the rolls to a plate or wire rack to cool. Serve with cranberry sauce to dip.
How to Fry Egg Rolls in a Skillet
Fill a skillet with an inch of oil and heat over Medium heat until it bubbles. Use tongs to lower the egg rolls into the oil.
Fry for a couple of minutes on each side. Transfer to a paper towel lined plate or a cooling rack over paper towels to cool.
Tips for Making
- If you warm the filling ingredients before assembling, the egg rolls will cook more evenly.
- Be sure to roll snugly around the fillings but not too tightly.
- Swap ingredients as needed to use what you have on hand.
- Do not overfill the wrappers or they may tear and the filling will leak out.
- For crispier egg rolls, leave a little room between them in the air fryer basket while cooking.
- Be mindful of how old your leftovers are when you make these. To be on the safe side, we recommend not going past 3-4 days, to ensure they are still good.
- If you don’t have leftovers, use carved deli turkey or a rotisserie chicken. Prepare a batch of Stove Top stuffing and instant potatoes to make an easy weeknight meal.
Storing and Reheating
Thanksgiving egg rolls taste best when eaten the day they are made. If your ingredients are fresh, you can store leftover egg rolls in an airtight container for 2-3 days in the fridge. Reheat in the air fryer or oven for a few minutes until they are warmed through.
If you want to freeze a batch, we recommend flash freezing before storing. Assemble the egg rolls then place them on a baking sheet in the freezer. Once they are frozen, transfer to a freezer bag.
When you’re ready to cook, place them in the air fryer and cook at 375 degrees F until they are warm and crispy.
Air Fryer Dinner Recipes
**Save Air Fryer Thanksgiving Egg Roll Recipe for Later**
Air Fryer Thanksgiving Egg Rolls
- 1 cup leftover turkey chopped
- 1 cup leftover stuffing
- 1 cup leftover mashed potatoes
- 8 egg roll wrappers
- 1 egg beaten
- cranberry jelly for dipping optional
- Preheat air fryer to 375 degrees F.
- Place the turkey, stuffing and potatoes in a medium bowl and mix together.
- Place an egg roll wrapper sheet diagonally on a cutting board, with one corner facing you. Lightly brush the beaten egg around the outer edges of the wrapper.
- Add 2 tablespoons of filling just below the center point of the wrapper. Then fold the corner closest to you up and over the filling then bring the sides over like an envelope. Continue rolling snugly until you have a small corner (triangle) left. Brush a bit of the egg wash on the corner of the wrapper and finish rolling until the wrapper is sealed.
- Lightly grease the air fryer basket and add the egg rolls, making sure to leave room between them. Lightly spritz the egg rolls with oil and cook for 10 minutes. Turn the egg rolls, spritz with oil and cook for 3 minutes longer.
- Remove eggrolls and allow to cool on a cooling rack or on a plate. Allow to cool slightly before serving.
- Serve with cranberry sauce for dipping if desired.
- Warm up the leftover ingredients before assembling the egg rolls so the rolls will cook more evenly.
- When making the egg rolls, roll them snugly but not too tight. Don’t overfill the egg rolls or they may burst open when cooking.
- Pan fry directions: add oil to a large skillet, about an inch deep. Heat oil over Medium heat until it starts to bubble. Carefully add the egg rolls and fry until golden brown (about 1-2 minutes per side). Remove from oil and drain on a cooling rack placed over a parchment paper lined baking sheet or on paper towels.
- Leftovers: these are best eaten fresh but you can store leftovers in an airtight container in the refrigerator for 2-3 days. The length of time may vary based on how old your leftovers are. Reheat for a few minutes in the air fryer or oven.
Because every air fryer is different, we recommend checking your food at the halfway point and adjusting the cooking time if necessary.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.