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 ¾ 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 ½ 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!