Thanksgiving Spring Rolls with Tony's Brown Gravy Dipping Sauce

Apr 08, 2019
Your Thanksgiving dinner all wrapped up in one spring roll! This recipe by MADE by Marriah is not only a great appetizer preview of your Thanksgiving feast, but a perfect option for your leftovers!

Prep time:  45 Minutes   Cooking time:  15 Minutes   Serves:  12  

INGREDIENTS:

3/4 - 1 Pound of Boneless Turkey Breast Cutlets
1 Ounce of Tony Chachere's Creole Style Butter Injectable Marinade
1 1/4 Teaspoons of Tony Chachere's Lite Seasoning
1/4 Teaspoon of Garlic Powder
1/2 Teaspoon of Dried Sage
1/2 Tablespoon of Canola Oil or Olive Oil
2 Cups of Cooked Mashed Potatoes
2 Cups of Cooked Stuffing
1/2 Cup of Whole Berry Cranberry Sauce
1 1/2 Cups of Canola Oil for Frying
2 Tablespoons of Tony Chachere's Instant Brown Gravy Mix
1 Cup of Water
12 Spring Roll Wrappers

DIRECTIONS:

1: Set oven to 375° F.
2: Inject 1 oz of Tony's Creole Style Butter Injectable Marinade into turkey cutlets. Use 1 oz of marinade per pound. Inject the marinade evenly into each cutlet.
3: Once turkey is injected with the marinade, place turkey into a baking dish and drizzle with 1/2 tablespoon of oil to prevent turkey from sticking to the pan while cooking.
4: Mix Tony's Lite Seasoning, garlic powder and dried sage together in a small bowl. Sprinkle seasoning evenly over the turkey.
5: Once oven is up to temp, place turkey into oven and cook uncovered for about 12-15 minutes or until the internal temperature of the turkey has reached 165° F.
6: Once turkey is done cooking, shred apart with forks.
7: Lay out 12 spring roll wrappers onto a plate and cover them with a damp paper towel to prevent them from drying out.
8: Lay one spring roll wrapper with corner pointing towards you out onto a dry flat surface or cutting board.
9: Add 2 tablespoons of mashed potatoes, 2 tablespoons of stuffing, 1 teaspoon of cranberry sauce and 2 tablespoons of shredded turkey onto the corner of the spring roll wrapper.
10: Bring the corner of the egg roll wrapper, that is closest to you, up and over the layers of ingredients and roll like a burrito tucking in the sides of the wrapper.
11: Repeat for each spring roll.
12: Set a large frying pan over medium heat and add in canola oil.
13: Once oil is hot, add in spring rolls and fry for about 2 minutes per side or until golden brown. (Do not overcrowd the pan with the spring rolls - you'll have to fry in batches!)
14: As spring rolls are finished frying, set them aside on a plate.
15: Now, set a saucepan over medium heat and whisk together Tony's Instant Brown Gravy Mix and water.
16: Bring up to a boil while mixing frequently. Once up to a boil, reduce heat to simmer and cook for 1-2 minutes. Set gravy aside into a bowl and use as a dipping sauce for your spring rolls.

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Creole Style Butter Injectable Marinade
Creole Lite Seasoning
Instant Brown Gravy Mix
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