Ingredients:

  • 2 cups (250 g) cooked Turkey, shredded or finely diced (cold and dry)
  • 4 oz (115 g) Brie Cheese, rind removed and diced small
  • 1/2 cup (120 ml) Thick Cranberry Sauce
  • 2 tbsp (30 g) Full-Fat Cream Cheese, softened slightly
  • 1 tsp Fresh Thyme, finely chopped
  • 1/2 tsp Dried Sage
  • Salt and Black Pepper, to taste
  • 10 Standard Egg Roll Wrappers
  • 1 Large Egg, beaten with 1 tsp of water
  • Oil Spray (olive, vegetable, or avocado), as needed

Instructions:

  1. Prepare and Chill the Filling: In a mixing bowl, gently combine the shredded turkey, diced Brie, cranberry sauce, cream cheese, thyme, sage, salt, and pepper. Do not overmix. Place the filling mixture in the refrigerator for at least 10 minutes to chill.
  2. Set Up the Wrapping Station: Whisk the egg and water together in a small bowl to create an egg wash (the 'glue'). Lay an egg roll wrapper on a clean surface, oriented like a diamond (with a corner pointing towards you).
  3. Fill and Roll the Egg Rolls: Place 2 to 3 tablespoons of the cold filling mixture just below the centre of the wrapper. Bring the bottom corner up and over the filling, tucking it snugly. Fold the left and right corners inward. Brush the remaining top corner lightly with egg wash and roll the entire package tightly upwards until fully sealed.
  4. Prepare for Cooking: Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Place the sealed rolls on the prepared baking sheet (or in the air fryer basket). Lightly brush or spray the exterior of each roll with cooking oil for crispness.
  5. Cook and Serve: Bake for 15–18 minutes (flipping halfway) or air fry for 12–15 minutes until golden brown and crispy. Allow the egg rolls to cool slightly for 3–5 minutes before serving.