Thanksgiving Spring Rolls w/ Tony Chachere’s Brown Gravy Dipping Sauce

Thanksgiving is hands down one of my favorite holidays and I’ve already planned out my menu!  I partnered up with Tony Chachere’s (literally one of my all time favorite companies) and tested out a few of their products to get ready for the holiday. I love serving appetizers on Thanksgiving day to keep everyone occupied and happy while I am trying to finish up dinner in the kitchen so this recipe will be perfect for my guests.  These spring rolls are even a great way to use up your thanksgiving leftovers in a creative way! For this recipe, I used Tony Chachere’s Creole Style Butter Injectable Marinade for my turkey, as well as Tony Chachere’s Lite Seasoning  which made it very moist, flavorful and mouthwatering! Once I finished the spring rolls, I also whipped up some of Tony Chachere’s Instant Brown Gravy Mix for a dipping sauce. These were absolutely to die for and I know my guests are going to love these. I was more than happy with the products and I know you all will absolutely love them just as much as I did! This is a MUST try recipe to say the least.

Ingredients:

• 3/4 – 1lb of Boneless Turkey Breast Cutlets
• 1 oz of Tony Chachere’s Creole Style Butter Injectable Marinade
• 1 ¼ teaspoons of Tony Chachere’s Lite Seasoning
• 1/4 teaspoon of garlic powder
• 1/2 teaspoon of dried sage
• ½ 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 Chachere’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 ½ tablespoon of oil to prevent turkey from sticking to the pan while cooking.
4. Mix Tony Chachere’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 two 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 spring rolls – you’ll have to fry in batches!)
14. As spring rolls are done frying, set them aside on a plate.
15. Now, set a saucepan over medium heat and whisk together Tony Chachere’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.
17. Enjoy!