Start by getting everything prepared in separate stations so that you can quickly assemble each of the egg rolls. Place 1 cup mashed potatoes, 1 cup stuffing, 1 cup shredded turkey, and ⅓ cup cranberry sauce in their own bowls. Remove the egg roll wrappers from their package and loosely cover them with a damp, not wet, kitchen towel or paper towel so that they don’t dry out.

Working with one wrapper at a time, place it in front of you with one corner pointing back towards you and the other corner away from you. Start adding your filling with 1 tablespoon mashed potatoes, then 1 tablespoon stuffing, then 1 tablespoon turkey, and finally 1 teaspoon cranberry sauce. Place the filling towards the center of the wrapper, slightly closer to you than exactly in the middle, in a log shape going from left to right.

Lift the corner of the wrapper closest to you over and move it to cover the filling. Now fold the left and right corners over the middle and you should be left with a strip moving away from you to the last triangle corner. Gently tuck and tighten the rolled parts into the filling.

Finally, wet your finger and dampen the triangle part of the top of egg roll wrapper. Now roll the filled part towards the end and set it aside, seam side down. Repeat with the remaining egg roll wrappers and filling.

In a skillet set over medium heat, use enough oil to fill the pan about 1” deep. You can test for when the oil is ready by dipping the handle of a wooden spoon in. If it causes bubbles around the handle, you’re good. You can also try touching the oil with a corner of one of your egg rolls. If it sizzles, the oil is ready, if spatters, turn down the heat some.

Place the egg rolls into the oil, seam side down, and cook for about 2-3 minutes, until golden brown. Flip them and cook on the other side for another 2-3 minutes until golden brown on both sides. Remove from the oil and place on a paper towel lined plate. Cook in batches without overcrowding the pan until you use all the egg rolls.

Serve warm with your choice of dipping sauces.

In a small mixing bowl, add ½ cup cranberry sauce and smash up any whole cranberries you can. Add 1 tablespoon of orange juice, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar (or white vinegar if you don’t have rice vinegar). Whisk together and place into a sauce dish.

If you prefer an even smoother sweet and sour sauce, add everything above into a blender instead. Puree until smooth and then pour through a fine mesh strainer. Push and scrape the puree in the strainer to get as much liquid as you can. Serve in a sauce dish.

The flavor will vary depending on the cranberry sauce you use. If it tastes a little too sour for you, mix in a teaspoon of brown sugar and adjust.