Step 1

Preheat the oven to 425F, place a cookie cooling rack inside a baking sheet and spray it with oil (this will allow heat to cook egg rolls on all sides). Fill a small dish with about ½ cup warm water.

Step 2

On a flat surface, lay a few egg roll wrappers so one of the corners is facing you (like a diamond).

Step 3

Spread about a heaping tablespoon of hummus in the middle of the wrapper, in a vertical line. Top with leftover carved turkey. Then, dip your fingers into a water dish and wet the edges of the wrapper.

Step 4

To close, lift the outer corner and fold up and over the filling, tucking the edge slightly under. The sides, you’ll fold in and over, fairly tight all the way up, and roll. Because you’ve moistened those edges with water, that will seal the final corner piece.

Step 5

With a toothpick, pierce each roll a couple of times. Brush each egg roll with a little oil and set on top of the tray. Repeat process with remaining rolls and bake, until golden on top, for about 15 minutes, flip and continue baking the other side for 7 minutes until golden and crisp. Remove from oven.

Step 6

While egg rolls bake, combine cranberry sauce with orange juice and a little orange zest to create a dipping sauce.

Step 7

Serve egg rolls warm with cranberry orange sauce.