Turkey, Cranberry and Brie Egg Rolls

Baked egg rolls stuffed with leftover Thanksgiving turkey, cranberry sauce and a slice of brie cheese! Dip them in sweet and tangy cranberry mustard sauce for a fun appetizer or easy dinner!


  • 8-10 egg roll wrappers

  • 1 cup shredded turkey

  • Salt and pepper to taste

  • 1/2 cup cranberry sauce

  • 8-10 slices of brie cheese (1/4-1/2 inch thick and 1 1/2 inch long)

Cranberry Mustard Dipping Sauce

  • 1/2 cup cranberry sauce

  • 1 tablespoon dijon mustard

  • 1 tablespoon honey

  • Salt and pepper to taste


  1. In a small bowl sprinkle salt, pepper over the shredded turkey and stir together until evenly coated.

  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  3. Fill each egg roll wrapper with 1 tablespoon of shredded turkey, 1-2 teaspoons of cranberry sauce and a slice of brie.

  4. Brush water around edges of egg roll wrapper, tuck in the sides, and roll up tightly like a burrito.

  5. Seal end of egg roll with a little water, place seam side down on a baking sheet lined with parchment paper.

  6. Repeat the process for all egg rolls

  7. Spray or brush tops of egg rolls with oil then place on middle rack of the oven, bake for 10-12 minutes or until they start to turn golden brown.

  8. Cool the egg rolls on a baking sheet for a few minutes before serving with cranberry mustard sauce.

Cranberry Mustard Sauce

  1. Add all ingredients for the dipping sauce to a blender and blend until smooth.

  2. Serve with the egg rolls.

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