Turkey, Cranberry & Brie Egg Rolls


  • 8 spring roll pastry sheets (or filo pastry)
  • 8 tablespoons cranberry sauce
  • 4 turkey breasts, roasted and shredded
  • 8 large slices of Brie
  • Salt and pepper
  • Vegetable oil for shallow frying
  • 2⅔oz cranberry sauce
  • 1 tablespoon Dijon mustard 
  • Salt and pepper
  • 1 teaspoon honey


  • Make the cranberry sauce: In a small bowl, combine the cranberry sauce, Dijon mustard, salt, pepper, and honey. Mix well and set aside. 
  • Brush the sheets lightly with water, then place them on a diagonal in front of you. Spread 1 tablespoon of cranberry sauce in a horizontal line then top with turkey, Brie, and seasoning.
  • Roll the filling up like a burrito and set it aside. Repeat. 
  • Heat the oil to 320°F in a deep frying pan. Fry the spring rolls for approximately 3 minutes on each side or until golden brown.
  • Serve warm with cranberry sauce on the side for dipping.