This year we have the rare opportunity to celebrate Chanukah and Thanksgiving simultaneously for for the first time since the 1880s, definitely an occasion worth taking advantage of from a culinary standpoint. Chanukah, meet Thanksgiving. Thanksgiving, meet Chanukah!

I’ll be sharing some great fusion recipes, including these turkey egg rolls with cranberry dipping sauce.


Thanksgiving just wouldn’t be Thanksgiving without turkey and cranberries. And Chanukah wouldn’t be Chanukah without fried food to commemorate the miracle of the oil. So fried turkey egg rolls with cranberry dipping sauce gives you the best of both worlds.


Sauté the onions in olive oil and salt until translucent.


Add in the ground or shredded turkey, crushed garlic and ginger and sauté 5 minutes. Add white wine and soy sauce and simmer until thickened. Throw in the shredded cabbage and carrot and cook 1 minute more, until just wilted. Set filling aside to cool.


Lay out egg roll wrappers, place 2 tbsp. of filling in each, roll up as shown below, and place seam side down on a plate.


Heat oil. Place each egg roll in the oil, seam side down. Fry until brown and crispy (turn at least once so both sides get fried). Remove from oil and drain on a paper towel.

To make the dipping sauce, bring all ingredients to a boil. Reduce flame and simmer 5-10 minutes. Strain through a fine mesh strainer if there are any lumps.


Egg Roll Ingredients:

  • 2 onions, diced
  • 3 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 lb. ground turkey
  • 4 cups shredded carrot & green cabbage
  • 4 garlic cloves, crushed
  • 1 cup white wine
  • 3 tbsp. soy sauce
  • 1/4 tsp. ginger

  • 15-20 egg roll wrappers

  • Oil for frying

Dipping Sauce Ingredients:

  • 1/3 cup jellied cranberry sauce
  • 1/3 cup vinegar
  • 1/3 cup sugar
  • 3 tbsp. water
  • 1 tbsp. soy sauce

Directions:

  1. Sauté the onions in olive oil and salt until translucent.
  2. Add in the ground or shredded turkey, crushed garlic and ginger and sauté 5 minutes.
  3. Add white wine and soy sauce and simmer until thickened.
  4. Throw in the shredded cabbage and carrot and cook 1 minute more, until just wilted.
  5. Set filling aside to cool.
  6. Lay out egg roll wrappers, place 2 tbsp. of filling in each, roll up and place seam side down on a plate.
  7. Heat oil. Place each egg roll in the oil, seam side down. Fry until brown and crispy (turn at least once so both sides get fried). Remove from oil and drain on a paper towel.
  8. To make the dipping sauce, bring all ingredients to a boil. Reduce flame and simmer 5-10 minutes. Strain through a fine mesh strainer if there are any lumps.
  9. Serve dipping sauce alongside egg rolls. For best taste, serve immediately after frying.

(Note: If you want to bake the egg rolls, place them seam side down on a greased baking tray. Spray the tops with PAM and bake on 400 for 10-15 minutes.)


What will you be making for “Thanksgivukkah”? Leave a comment and share your ideas so we can all benefit.