I have to thank Aaron McCargo, Jr. for this idea. It's been rolling around in my head ever since I saw his recipe a few years back. I just never had enough leftovers to try it! This year, we cooked two turkeys, just to make sure everyone had their fill of the Fully Loaded Thanksgiving Sandwiches the next day. Even after all the sandwiches, we had more leftovers, so I just had to jump in and try these!
I think Aaron's were strictly turkey and dressing, with a gravy dipping sauce. I threw in a few extras. We were thinking that everything was a similar texture, so I minced a stalk of celery and about half of a carrot and mixed that up with some chopped/shredded turkey, stuffing, pilaf, and a few spoonfuls of homemade whole-berry cranberry sauce. Then I sprinkled and mixed in a little poultry seasoning, thyme, salt, and pepper.
To roll them, place a wonton skin on your work surface, with a corner facing you. Put a blob of filling on the bottom third, roll that corner up over it, pulling back to kind of tuck it under a little if you can, then fold in the sides and continue rolling to the outside corner, wetting the corner first to seal it closed.
I baked them on a lightly sprayed tray at 350 until golden, but I was reminded why I haven't baked egg rolls for several years...I don't like them that way!! I will definitely be making these again, but I'll deep fry them next time. I was thinking I'd give the kitchen a break after all the abuse it took leading up to and through the holiday and bake them tonight, but I much prefer the texture of egg rolls fried. I served them up with the leftover homemade cranberry sauce, but if you've got any gravy left, have at it! Just a warning, these babies retained their heat for a while when they came out of the oven, so be careful!!