• For the dipping sauce:
  • 1 cup cranberry sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon orange juice
  • 1 teaspoon grated ginger
  • For the rolls:
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 2 cups turkey breast, day-old and chilled
  • 2 cooked maple glazed carrots, finely diced
  • 2 tablespoons finely chopped green onion
  • 1 cup green beans, cooked
  • 2 tablespoons finely chopped garlic
  • 12 egg roll wrappers
  • 4 cups vegetable oil, for frying


  1. In a small saucepan, heat cranberry sauce, soy sauce, orange juice and ginger on medium-low heat. Whisk until sauce is thin and smooth. Set aside to cool.
  2. In a small bowl, combine cornstarch and water. Set aside.
  3. In a medium bowl, combine turkey, carrots, green beans, green onion and garlic. Lay a wrapper with point facing you, in a diamond shape. Brush the corner tip with cornstarch mixture. Place 1/3 cup of the turkey mixture in the bottom corner of the wrapper. Roll wrapper up towards the top corner and wrap the sides in towards the center roll. Continue to wrap up towards the top, forming a tight roll. Brush the top with cornstarch mixture and seal the roll.
  4. Heat fry oil to 350 degrees and cook rolls 4 at a time. Serve warm with cranberry dipping sauce.