So…maybe I cooked a bit much on Thanksgiving.
Anyhoo, in addition to the turkey, I had a fridge full of leftover ham and candied yams as well.
Thank goodness for my egg roll wrappers and my deep fryer.
Make these in time for the weekend football games. Your family will thank you.
Leftover ham, chopped
Leftover candied yams
Leftover cranberry sauce
Egg Roll Wrappers
Oil for deep frying
Heat your oil to 350 degrees.
Put at least three slices of leftover cranberry sauce in a small pan over medium heat, stirring often until it “melts” into a nummy dipping sauce.
Lay your egg roll wrapper on a flat surface, with one corner pointing toward you.
In the center of the wrapper, put down a good heaping tablespoon of candied yams.
On top of that, layer as much chopped ham as you can get away with.
Moisten the edges of the egg roll wrappers with water.
Fold the corner nearest you over the stuffing.
Next, fold in the two sides.
Finally roll up the egg roll to the last corner. Make sure your edges are sealed.
Fry at 350 until nummy and golden brown.