Prepare the wrappers. Place an egg roll wrapper on a clean surface with one corner pointing toward you, forming a diamond.

Add the filling. Spread a little cranberry sauce across the center. Add slightly more than a tablespoon each of mashed potatoes and stuffing, followed by a few pieces of turkey.

Fold the wrapper. Fold the bottom corner over the filling, then fold both sides toward the center. Moisten the overlapping edges with a little water.

Roll and seal. Roll tightly toward the remaining corner, keeping the filling tucked inside. Moisten the final corner with water and press to seal. Repeat with the remaining wrappers.

Heat the oil. Heat vegetable oil in a deep fryer or heavy-bottomed skillet to 325°F (163°C).

Fry the egg rolls. Carefully add two egg rolls at a time. Fry for 2–3 minutes, turning halfway through, until golden and crispy. Continue cooking as needed until the filling reaches 165°F (74°C).

Drain and serve. Remove from the oil and place on a paper towel-lined plate. Serve warm with cranberry sauce or your favorite dipping sauce.

Prepare the air fryer. Lightly grease the basket. Place 3–4 egg rolls seam-side down in a single layer, leaving space between them.

Brush with oil. Lightly brush or spray the egg rolls with vegetable or olive oil.

Air fry. Cook at 390°F (199°C) for approximately 12 minutes, turning halfway through, until golden and crispy and the filling reaches 165°F (74°C).

Serve. Remove carefully and serve warm with your favorite dipping sauce.