You’ll Need
For the Filling
300g cooked roast turkey, shredded
150g prepared sage & onion stuffing
150g mashed potatoes
100g mature Cheddar, grated
2 tbsp whole cranberry sauce
2 spring onions, finely sliced
1 tsp dried sage
½ tsp garlic powder
½ tsp onion powder
½ tsp cracked black pepper
To Assemble
8 egg roll wrappers
1 egg, beaten
Olive oil spray
To Serve
200ml hot turkey gravy
Cranberry sauce
Optional but Dangerous
Ranch dressing
Hot honey
Crispy fried onions
Jalapeños
Garlic aioli
Method
Preheat your air fryer to 190°C.
In a large bowl, combine the shredded turkey, stuffing, mashed potato, Cheddar, cranberry sauce, spring onions, dried sage, garlic powder, onion powder and black pepper.
Mix until evenly combined.
Lay an egg roll wrapper on a clean surface with one corner facing you.
Spoon around 2 generous tablespoons of filling into the centre.
Brush the edges with beaten egg.
Fold the bottom corner over the filling, fold in both sides tightly, then roll up firmly to seal.
Repeat until all the filling is used.
Lightly spray each egg roll with olive oil.
Arrange them in the air fryer basket with space between each one.
Air fry for 10–12 minutes, turning halfway through, until deeply golden, crisp and piping hot.
Serve immediately with hot turkey gravy and cranberry sauce for dipping.