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Turkey Cranberry and Brie Egg Rolls Recipe
Ben Carraoli

Turkey Cranberry and Brie Egg Rolls Recipe

I have to tell you — after I made these turkey cranberry and brie egg rolls, I was completely sold. I never imagined that simple leftovers could turn into something this crispy, creamy, and flavorful. The first bite gave me that perfect balance of savory turkey, sweet-tart cranberry, and rich melted brie.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 10 egg roll wrappers – Fresh wrappers roll more easily and seal better than frozen ones reducing the chance of tearing.
  • 1 cup cooked turkey shredded – Leftover roasted turkey works best; finely shredded meat heats evenly inside the egg rolls.
  • 1/8 teaspoon poultry seasoning – Optional but it enhances the savory flavor of the turkey and adds a subtle holiday touch.
  • Salt and pepper to taste – Light seasoning balances the filling and prevents it from tasting bland.
  • 1/2 cup cranberry sauce – Whole-berry cranberry sauce is ideal because it adds texture and bright tangy sweetness.
  • 10 slices brie cheese about 1/4–1/2 inch thick – Freshly sliced brie melts smoothly and creates a creamy center.
  • 1/2 cup cranberry sauce – Provides sweet-tart contrast to the crispy egg rolls.
  • 1 tablespoon Dijon mustard – Adds a sharp savory depth to the sauce.
  • 1 tablespoon honey – Softens the tartness and rounds out the flavor.
  • Salt and pepper to taste – Adjust as needed to balance sweetness and acidity.

Method
 

  1. Start by placing the shredded turkey into a bowl and seasoning it with salt, pepper, and poultry seasoning. Mix everything well so the flavors are evenly distributed. This step ensures the turkey tastes flavorful and not dry once baked.
  2. Lay an egg roll wrapper flat in a diamond shape. Add a small amount of turkey, followed by a spoon of cranberry sauce and a slice of brie. Keep the filling modest so the wrapper doesn’t tear or leak during baking.
  3. Fold in the sides of the wrapper, then roll it tightly toward the top. Seal the edge with a bit of water and place seam-side down on the baking sheet. Lightly brush with oil and bake until golden, crispy, and melty inside.

Notes

  • I always let the turkey come to room temperature before assembling; it helps everything heat evenly.
  • I avoid overfilling the wrappers to keep them from bursting.
  • I let the egg rolls rest for a minute or two after baking so the cheese doesn’t spill out immediately.
  • I slightly chill the brie slices if they feel too soft, which helps with clean assembly.