Thanksgiving Spring Rolls

Abbot's Butcher

Two crispy Thanksgiving spring rolls sit on a white plate garnished with rosemary
Prep Time: 15M
Cooking Time: 12M
Serves: 3




  • 1 Package spring rolls wrappers
  • Leftover mashed sweet potatoes
  • 1 Package Abbot’s Butcher Chopped Chick’n
  • Leftover stuffing
  • Leftover cranberry sauce
  • Leftover Brussels sprouts
  • Leftover vegan gravy, for dipping

Got leftovers? Enjoy the Thanksgiving foods you love in crispy, air-fried spring roll form. These Thanksgiving Spring Rolls by Abbot’s Butcher are about to be a new holiday staple!



  1. Place a spring roll wrapper on a cutting board in a diamond shape. Use your finger or a brush to add water to all four sides, about an inch in. About 1/3 of the way up the wrapper, spread a spoonful of mashed sweet potato then top with a Brussels sprout or two, one tablespoon of stuffing, a few pieces of Abbots Butcher Chick’n, and a small dollop of cranberry sauce.
  2.  Fold the bottom corner up and gently press just above the filling to secure it into place. Then fold the side corners in to secure the filling further. Fold upwards like a burrito.
  3. Using a finger or brush, spread some more water at the tip of the wrapper. Continue rolling until the spring roll looks like an envelope. Gently press all around to ensure the filling is evenly dispersed. Continue making spring rolls until your leftovers are gone.
  4. Place the spring rolls in your air fryer and lightly spray them with oil. Air fry in batches at 235 degrees for about 10-12 minutes or until golden brown and crunchy. Serve the spring rolls with leftover gravy for dipping.


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