"Thanksgivukkah" Turkey Egg Rolls with Cranberry Dipping Sauce

Next week is both Thanksgiving and Hanukkah, an overlap in holidays that hasn't happened in nearly 100 years and won't again until 2070. So we're celebrating Thanksgivukkah with these delicious Turkey Egg Rolls, a combination of traditions from both holidays, turkey for Thanksgiving and fried food to commemorate the miracle of oil for Hanukkah. These tasty egg rolls are also the perfect way to use up some of that leftover turkey!

Turkey Egg Rolls with Cranberry Dipping Sauce
Courtesy of Chabad.org and Miriam Szokovski

Egg Roll Ingredients:
2 onions, diced
3 tbsp. olive oil
2 tsp. salt
1 lb. ground turkey
4 cups shredded carrot and green cabbage mix
4 garlic cloves, crushed
1 cup white wine
3 tbsp. soy sauce
1/4 tsp. ginger
15-20 egg roll wrappers
Oil for frying
Dipping Sauce Ingredients:
1/3 cup jellied cranberry sauce
1/3 cup vinegar
1/3 cup sugar
3 tbsp. water
1 tbsp. soy sauce

Sauté the onions in olive oil and salt until translucent. Add in the ground or shredded turkey, crushed garlic and ginger and sauté 5 minutes. Add white wine and soy sauce and simmer until thickened.

Add the shredded cabbage and carrot and cook 1 minute more, until just wilted. Set filling aside to cool.

Lay out egg roll wrappers, place 2 tbsp. of filling in each, roll up and place seam side down on a plate.

Heat oil. Place each egg roll in the oil, seam side down. Fry until brown and crispy (turn at least once so both sides get fried). Remove from oil and drain on a paper towel.

To make the dipping sauce, bring all ingredients to a boil. Reduce heat and simmer for 5-10 minutes. Strain through a fine mesh strainer if there are any lumps.
Serve dipping sauce alongside egg rolls. For best taste, serve immediately after frying.

Note: If you want to bake the egg rolls, place them seam side down on a greased baking tray. Spray the tops with cooking spray and bake on 400F for 10-15 minutes.