Prepare the Filling:

In a mixing bowl, combine shredded turkey, stuffing, and mashed potatoes. Mix well until the ingredients are evenly distributed.

Assemble the Egg Rolls:

Lay an egg roll wrapper on a clean surface with one corner facing you (diamond shape).

Place a spoonful of the leftover mixture in the center of the wrapper.

Add a small dollop of cranberry sauce on top of the mixture.

Rolling:

Fold the bottom corner over the filling, then fold in the sides.

Moisten the top corner with water, then roll it up tightly to seal the egg roll.

Sealing:

Seal the edges by pressing firmly with your fingers. Ensure there are no openings for the filling to escape during frying.

Repeat:

Repeat the process for the remaining egg roll wrappers and filling.

Frying:

Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C).

Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown. This should take about 3-5 minutes.

Draining:

Remove the egg rolls using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

Serve:

Allow the egg rolls to cool slightly before serving.

You can serve them with leftover gravy, additional cranberry sauce, or your favorite dipping sauce.

Feel free to customize this recipe based on your specific Thanksgiving leftovers and personal preferences. Enjoy your Thanksgiving leftover egg rolls!