Turkey & Stuffing Air Fryer Egg Rolls

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Turkey and Stuffing Air Fryer Egg Rolls are the perfect way to use up Thanksgiving leftovers, but they also make an easy and unique weeknight meal!

white plate with stack of turkey & stuffing air fryer egg rolls

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Making egg rolls in the air fryer is such a good idea!

I was anti-frying for years. I didn’t allow it in my house because it makes a mess (on top of being unhealthy), but now that I have an air fryer, my horizons have been broadened and I can make things I normally wouldn’t.

Thanksgiving egg rolls have such good flavor and are far from boring. Use leftover stuffing and turkey after Thanksgiving to easily make these egg rolls, or whip them up during the week for dinner because they really are that easy.

If you make these and still have leftover turkey, throw it into some slow cooker turkey noodle soup!

sliced air fryer egg roll


  • Stuffing – Either use leftover stuffing or make a box of Stovetop (or your favorite).
  • Turkey Breast – Again, either leftovers, or use cooked, cubed, turkey breast. Shown here is a smoke turkey breast from Honey Baked Ham.
  • Egg – For the egg wash to seal the egg rolls.
  • Egg Roll Wrappers – These are easy to find at the market.
  • Chicken Stock – To fancy up the stuffing.
  • Thyme – Fresh thyme.
  • Rosemary – Fresh rosemary.
  • Sage – Fresh sage.

overhead shot of turkey & stuffing in pan


STEP ONE: First, to a large saucepan over medium heat, bring the chicken stock to a simmer. Remove it from the heat and add the prepared stuffing and chopped fresh herbs. Stir in the cubed turkey.

STEP TWO: Next, to a small bowl, whisk together the egg and water to make an egg wash to seal the egg rolls.

STEP THREE: Then, lay an egg roll wrapper out so it looks like a diamond. Brush the edges with the egg wash. Spoon in two tablespoons of the stuffing mixture across the center. Fold the bottom up, then the left side in, then the right side in, and finish rolling tightly. Place them seam side down while you finish rolling the rest.

collage of how to wrap an egg roll

STEP FOUR: Once you have all the egg rolls wrapped, spray your air fryer basket with non-stick spray (I use olive oil) and place 4-5 in, seam side down. Lightly spray the tops with more non-stick spray. Cook for 6 minutes at 390 degrees. Then use tongs to flip, spray again, and cook another 4 minutes.

five egg rolls in air fryer basket

Let cool and serve with gravy and/or cranberry dipping sauces.


You will cook these turkey & stuffing egg rolls for 10 minutes at 390 degrees in the air fryer, flipping after 6 minutes.

stack of air fryer egg rolls with dipping sauces


I dipped my turkey & stuffing egg rolls in gravy and a cranberry sauce. You can use leftovers for these or I’ll give you easy recipes for both below.

Other than that, you could serve these egg rolls with baked mac & cheese, roasted green beans, and chocolate lush for dessert.


  • Air Fryer – This is the air fryer I have and so far so good. I had a smaller one first and am happier with the larger 5.8QT size.
  • Pastry Brush – To spread the egg wash. I feel like the silicone version is easier to clean.
  • Tongs – I use tongs more & more in the kitchen. They’re great for flipping the hot egg rolls.

air fryer egg roll being dipped into cranberry sauce


Click here to view all my air fryer recipes.


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sliced egg roll on white plate


white plate with stack of turkey & stuffing air fryer egg rolls

Turkey & Stuffing Air Fryer Egg Rolls

Melissa Williams | Persnickety Plates
Turkey and Stuffing Air Fryer Egg Rolls are the perfect way to use up Thanksgiving leftovers, but they also make an easy and unique weeknight meal!
5 from 3 votes
Prep Time 30 mins
Cook Time 10 mins
Course Appetizer, Main Course
Cuisine American
Servings 12 egg rolls
Calories 178 kcal


For the egg rolls

  • 1 cup chicken stock
  • 3 cups stuffing (1 box) prepared
  • 1 Tb fresh thyme chopped
  • 1 Tb fresh rosemary chopped
  • 1 Tb fresh sage chopped
  • 1 lb turkey breast cubed
  • 1 egg
  • 1 Tb water
  • 12 egg roll wrappers

For the gravy

  • 3 Tb butter
  • 1/4 cup onion diced
  • 3 Tb flour
  • 1 tsp black pepper
  • 1 Tb fresh rosemary chopped
  • 1 Tb fresh parsley chopped
  • 1 cup chicken stock
  • 1/2 tsp salt to taste

For the cranberry dipping sauce

  • 2 cups frozen cranberries
  • 1 cup frozen strawberries
  • 1/4 cup orange juice
  • 1/2 cup sugar


For the egg rolls

  • Bring the chicken stock to a simmer over low heat in a medium sauce pan. Remove from the heat and stir in the prepared stuffing, fresh herbs, and cubed turkey.
  • Whisk together the egg and water in a small bowl to make the egg wash.
  • Lay out one egg roll wrapper so it looks like a diamond. Brush the egg wash along the edges of the wrapper.
  • Scoop 2 Tablespoons of the stuffing mixture and lay across the egg roll wrapper.
  • Bring the bottom of the wrapper up first, then the left side, then the right, tucking and rolling tightly. Place seam side down on a plate while you finish rolling the rest.
  • Spray the basket of your air fryer with non-stick spray (I use olive oil) and lay in 4-5 egg rolls, seam side down, and lightly spray them with non-stick spray.
  • Cook at 390 for 6 minutes, then use tongs to flip the egg rolls, lightly spray again, and cook another 4 minutes until crisp and golden.
  • Remove and enjoy!

For the gravy

  • To a medium saucepan over medium high heat, add the butter and melt. Then, add in the diced onion and saute until translucent. Turn the heat down to low and stir in the flour and pepper, making a roux. Add in the herbs, chicken stock, and salt. Continue simmering over low heat until the gravy thickens, stirring occasionally. Transfer to a small dish for dipping.

For the cranberry dipping sauce

  • To a medium saucepan, over low heat, add the cranberries, strawberries, sugar, and orange juice. Bring to a simmer, cooking until the cranberries pop, about 6-8 minutes. Stir and simmer for an additional 4-5 minutes. Remove from the heat and use a masher until the mixture is smooth. Transfer to a small dish for dipping.


Recipe adapted from Aaron McCargo Jr.


Serving: 1gCalories: 178kcalCarbohydrates: 19gProtein: 12gFat: 6gSaturated Fat: 1gCholesterol: 36mgSodium: 426mgPotassium: 169mgFiber: 2gSugar: 1gVitamin A: 216IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published December 9, 2009.

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