Leftover Cornbread Dressing Egg Rolls
Don’t let your leftover Cornbread Dressing go to waste! These quick and crunchy egg rolls are the perfect way to use up your holiday leftovers. These Leftover Cornbread Dressing Egg Rolls taste just like they came from your holiday table. A little crispier and lighter than your Thanksgiving plate but packed with all the flavors in a fast and easy appetizer that everyone will love! These egg rolls will make you forget about stuffing and cranberry sauce – no need to be restrained by those pesky traditions. The crispy outside is complemented by a rich center, so you’ll want more than just one serving! The perfect addition to any family meal or party spread.
Equipment You’ll Need…
Leftover Cornbread Dressing Egg Rolls are so easy to make and do not require much in the way of ingredients or equipment. No one will know that this is a recipe for leftover Thanksgiving leftovers, but you can use any type of stuffing that you have on hand. Leftover Cornbread Dressing Egg Rolls are so easy to make and do not require much just a baking sheet and cooking brush. They taste great with or without dipping sauce.
Ingredients You’ll Need…
Egg rolls are the ultimate way to repurpose leftovers. This recipe makes use of leftover cornbread dressing, but you can pretty much put anything in an egg roll. The sauce is just cranberry sauce and a little bit orange juice. These are easy and make a great appetizer or lunch on the go!
EGG ROLLS
- Leftover Cornbread Dressing (best if it is refrigerated/cold)
- Egg Roll Wrappers
- 1 cup Water
- 1 Egg
- Raw Sugar (optional)
CRANBERRY DIPPING SAUCE
- 1 can Cranberry Sauce
- 1 cup Orange Juice
Step by Step How to Make These Easy Egg Rolls
Step 1
Preheat your oven to 400 degrees. Wrap a baking sheet with foil then grease with cooking spray or butter. Take out your leftover dressing or stuffing. Get a small cup of water and crack and beat an egg in another small cup.
Step 2
On a working surface such as a cutting board or countertop, take an egg roll wrapper with a corner pointing upwards. With your basting brush, spread water along the perimeter of the wrapper. Then, place about two tablespoons of dressing into the center of the wrapper. Fold up the bottom point first. Then simultaneously, fold both side points inward. They should stick together. You’ll then roll it upwards until the top corner is attached to the roll. Place on the baking sheet with the flap downward. Repeat this process until you use all of your dressing or wrappers.
Step 3
Once all of your wrappers are folded and onto the baking sheet, taking your brush and put an egg wash over the top of each roll. Then, if you wish, sprinkle a little raw sugar in top of the rolls as well. Bake at 400 degrees for about 10-12 minutes or until they turn a nice golden brown.
And the Cranberry Dipping Sauce…
The cranberry dipping sauce is so easy to make as well. It’s literally just a can of cranberry sauce and orange just mixed together. Brought to a boil to thicken and come together.
Leftover Cornbread Dressing Egg Rolls with Cranberry Dipping Sauce
Equipment
- Baking Sheet
- Kitchen Basting Brush
- Tin Foil
- Non-stick Spray
- Small Pot
Ingredients
Egg Rolls
- Leftover Cornbread Dressing (best if it is refrigerated/cold)
- Egg Roll Wrappers
- 1 cup Water
- 1 Egg
- Raw Sugar (optional)
Cranberry Dipping Sauce
- 1 can Cranberry Sauce
- 1 cup Orange Juice
Instructions
- Preheat your oven to 400 degrees. Wrap a baking sheet with foil then grease with cooking spray or butter. Take out your leftover dressing or stuffing. Get a small cup of water and crack and beat an egg in another small cup.
- On a working surface such as a cutting board or countertop, take an egg roll wrapper with a corner pointing upwards. With your basting brush, spread water along the perimeter of the wrapper. Then, place about two tablespoons of dressing into the center of the wrapper. Fold up the bottom point first. Then simultaneously, fold both side points inward. They should stick together. You'll then roll it upwards until the top corner is attached to the roll. Place on the baking sheet with the flap downward. Repeat this process until you use all of your dressing or wrappers.
- Once all of your wrappers are folded and onto the baking sheet, taking your brush and put an egg wash over the top of each roll. Then, if you wish, sprinkle a little raw sugar in top of the rolls as well. Bake at 400 degrees for about 10-12 minutes or until they turn a nice golden brown.
Cranberry Dipping Sauce
- Place a can of cranberry sauce and one cup of orange juice into a small pot. Bring to a boil to come together and thicken. Serve while warm.
What did you think…?
Hey guys! Thank you for stopping by! This was a really simple recipe for cornbread dressing that turned out really well. You can make this ahead of time and freeze. Great for holiday meals, or winter football parties. I’d love to know what you thought. Please let me know here or in the comments below!
