Thanksgiving leftover lumpias are packed with creamy mashed potatoes, flavorful stuffing, and delicious turkey. Wrap and fry them up and dip it in a delicious sweet and sour cranberry sauce. The ultimate Thanksgiving leftover makeover.
Mahalo to Foodland Hawai’i for sponsoring this post.
Odds are after Thanksgiving your fridge is packed with all kinds of leftovers. And as much as I enjoy eating leftovers it can get old really quickly.
But not to fret because these lumpia are your ultimate Thanksgiving leftover makeover. The great thing about this recipe is you can really use as much or as little as you like, add some extras, or take out what you don’t like. The perfect customization for everyone.
Thanksgiving leftover dishes for the win!
What are lumpia?
Lumpias are a popular Filipino appetizer that are made with a pastry-like shell that is filled with a savory filling. There are tons of different recipes and ways to make lumpia, including this fun twist on a classic dish.
Now let’s talk ingredients. You’ll need:
- Turkey
- Mashed potatoes
- Stuffing
- Egg
And the best part of all of this is the glow up on the sweet and sour cranberry dipping sauce. You’ll need:
- Cranberry sauce, if your Thanksgiving table didn’t have cranberry sauce you can make your own
- Maika’i Organic Apple Cider Vinegar
- Shoyu
- Cornstarch
- Water
If you have more leftover turkey, you could also make turkey jook.
Where can I find lumpia wrappers?
Lumpia wrappers are generally kept in the frozen food section and can be found at most grocery stores.
How to store the sweet and sour cranberry sauce?
This is best kept in an airtight container in the refrigerator for 1-2 weeks. You can also freeze for up to a year, but it will taste the freshest if consumed in 3 months.
How long do leftover lumpia last?
These should be served fresh, however if you happen to have some leftover you can store in an airtight container in the refrigerator for 3-4 days.
Can I freeze Thanksgiving leftover lumpia?
You sure can. You can assemble and freeze after or you can fry the lumpia and then freeze. Place in an airtight container and this will keep for up to 3 months.
How to reheat Thanksgiving leftover lumpia?
Remove lumpia from the freezer and fry directly from frozen. You can also defrost at room temperature and reheat in the toaster or traditional oven.
How to make Thanksgiving leftover lumpia?
- For the lumpia: Lay the lumpia wrapper in a diamond shape with one point facing you.
Add 1-2 tablespoons each of turkey, mashed potato, and stuffing about 3/4 of the way down the wrapper.
Fold the bottom point up and over the filling keeping the wrapper tight.
Then fold in the left and right sides towards the middle.
Continue tightly rolling the lumpia.
Seal the top tip by dipping your finger in the egg and brushing it over the wrapper to act as a glue.
- Finish rolling all of the lumpia, cover to prevent drying out, and set aside.
- For the sweet and sour cranberry sauce: To a small pot set over medium high heat add brown sugar, cranberry sauce, Maika’i Organic Apple Cider Vinegar, and shoyu. Mix until well combined.
- To a small bowl mix water and cornstarch to create a slurry. Then add this mixture to the cranberry sauce. Mix until well combined and heat through until mixture thickens, about 5 minutes. Remove from heat and set aside.
- Heat a skillet over medium heat and add oil to about 1/2 depth. Heat the oil to 350F. Place the lumpia into the oil and fry on each side until golden brown or about 2-3 minutes each side. Remove and drain on a paper towel. Serve immediately with dipping sauce and ENJOY!
*If you like more tang in the cranberry sauce add a little more apple cider vinegar. If you like the sauce a little more sweet, add a little more sugar. Adjust as you see fit.
Thanksgiving Leftover Lumpia Recipe
Equipment
” class=”wprm-recipe-equipment-link”>Aloha Low Sodium Shoyu 24 Oz.
” class=”wprm-recipe-equipment-link”>Aloha Low Sodium Shoyu 24 Oz.Ingredients
For the lumpia
- 10 lumpia wrappers
- 2 cups sliced turkey
- 2 cups mashed potatoes
- 2 cups stuffing
- 1 egg
- Frying oil of choice
For the sweet and sour cranberry sauce
- 1/4 cup brown sugar
- 3 tablespoons cranberry sauce
- 2 tablespoons Maikai’i Organic Apple Cider Vinegar
- 1/2 tablespoon shoyu
- 1/2 tablespoon cornstarch
- 2 tablespoons water
Instructions
- For the lumpia: Lay the lumpia wrapper in a diamond shape with one point facing you. Add 1-2 tablespoons each of turkey, mashed potato, and stuffing about 3/4 of the way down the wrapper. Fold the bottom point up and over the filling keeping the wrapper tight. Then fold in the left and right sides towards the middle. Continue tightly rolling the lumpia. Seal the top tip by dipping your finger in the egg and brushing it over the wrapper to act as a glue.
- Finish rolling all of the lumpia, cover to prevent drying out, and set aside.
- For the sweet and sour cranberry sauce: To a small pot set over medium high heat add brown sugar, cranberry sauce, Maika’i Organic Apple Cider Vinegar, and shoyu. Mix until well combined.
- To a small bowl mix water and cornstarch to create a slurry. Then add this mixture to the cranberry sauce. Mix until well combined and heat through until mixture thickens, about 5 minutes. Remove from heat and set aside.
- Heat a skillet over medium heat and add oil to about 1/2 depth. Heat the oil to 350F. Place the lumpia into the oil and fry on each side until golden brown or about 2-3 minutes each side. Remove and drain on a paper towel. Serve immediately with dipping sauce and ENJOY!
Notes
cider vinegar. If you like the sauce a little more sweet, add a little
more sugar. Adjust as you see fit. *Lumpia wrappers can be found in the freezer section of the grocery store.
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
Tried this recipe? Tag me on social. I’d love to see and share it.
Instagram: https://www.instagram.com/keeping.it.relle
Facebook: https://www.facebook.com/keepingitrelle
Pinterest: https://www.pinterest.com/keepingitrelle
Tried and love this recipe? Please give it a rating.
Pin for later.
