Ingredients:

  • 1 ½ cups (350 g) Cooked Turkey, finely diced
  • ½ cup (120 ml) Whole Berry Cranberry Sauce (Chunky style preferred)
  • 4 oz (115 g) Brie Cheese, chilled, rind removed, diced into small ½-inch (1.25 cm) cubes
  • 2 tbsp (30 ml) Mayonnaise or full-fat Greek yoghurt
  • 1 tsp (5 ml) Dried Sage
  • ½ tsp (2.5 ml) Black Pepper, freshly ground
  • ¼ tsp (1.25 ml) Salt (adjust based on the saltiness of your cooked turkey)
  • 12 Egg Roll Wrappers (standard 6x6 inch/15x15 cm size)
  • 1 large Egg, whisked lightly with 1 tsp of water (for egg wash)
  • 4 cups (950 ml) Neutral Oil (e.g., canola, vegetable, or peanut oil) for deep frying

Instructions:

  1. Combine Ingredients: In the large mixing bowl, gently combine the diced turkey, cranberry sauce, mayonnaise (or yoghurt), sage, pepper, and salt. Mix until just incorporated.
  2. Add Brie Last: Carefully fold in the diced, chilled Brie. You want the Brie pieces intact, not mashed. Tip: Keep the filling in the fridge while you prepare your rolling station.
  3. Set Up Station: Lay out your wrappers, the prepared filling, and the egg wash/slurry. Keep a small bowl of water handy.
  4. Position Wrapper: Lay one egg roll wrapper on a clean, dry surface, rotated so it looks like a diamond (a point is facing you).
  5. Place Filling: Spoon approximately 2-3 tablespoons of filling onto the bottom third of the wrapper (closest to you), ensuring the filling is centred and leaves a good 1-inch (2.5 cm) border on the sides.
  6. Fold and Seal (The Critical Step): Fold the bottom point up and over the filling. Fold the left and right side corners inward, overlapping the first fold. Brush the top edge of the remaining wrapper lightly with egg wash. Roll the entire package upwards, away from you, as tightly as possible without tearing the wrapper. Ensure the final seal is secure.
  7. Chill: Place the finished egg rolls on a tray, covered lightly, and chill in the fridge for at least 15 minutes. This firms up the Brie and strengthens the seals.
  8. Heat Oil: Pour the neutral oil into your pot or skillet. Heat over medium-high heat until the oil registers a constant 350°F (175°C) on your thermometer.
  9. Fry in Batches: Carefully lower 3 to 4 egg rolls into the hot oil (do not crowd the pan, or the temperature will drop).
  10. Cook to Gold: Fry for 4 to 6 minutes, turning occasionally, until they are evenly golden brown and crisp.
  11. Drain: Remove the egg rolls immediately using tongs or a slotted spoon. Place them on the prepared wire rack to drain excess oil. Serve immediately while the Brie is molten!