On a clean and dry surface, lay an egg roll wrapper down in a diamond shape and spread a thin layer of cranberries in the centre.
Add a spoonful of vegetables, then stuffing and finally a few shavings of turkey over top of the cranberries, leaving a 1-inch edge around all sides.
Using your finger, wipe the edges with a couple drops of water. Gently roll away from you and fold in the sides as you go. Repeat with remaining leftovers and wrappers.
In a large skillet over medium heat, add oil until it reaches 1” from the bottom of the pan. Heat until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. (Don’t crowd the pan.)
Transfer to a paper towel-lined plate to cool slightly. Serve with warm gravy. You can also use your air fryer for 2-3 minutes.
