Place the turkey, stuffing and potatoes in a medium bowl and mix together.
Place an egg roll wrapper sheet diagonally on a cutting board, with one corner facing you. Lightly brush the beaten egg around the outer edges of the wrapper.
Add 2 tablespoons of filling just below the center point of the wrapper. Then fold the corner closest to you up and over the filling then bring the sides over like an envelope. Continue rolling snugly until you have a small corner (triangle) left. Brush a bit of the egg wash on the corner of the wrapper and finish rolling until the wrapper is sealed.
Lightly grease the air fryer basket and add the egg rolls, making sure to leave room between them. Lightly spritz the egg rolls with oil and cook for 10 minutes. Turn the egg rolls, spritz with oil and cook for 3 minutes longer.
Remove eggrolls and allow to cool on a cooling rack or on a plate. Allow to cool slightly before serving.
Serve with cranberry sauce for dipping if desired.
Notes
Warm up the leftover ingredients before assembling the egg rolls so the rolls will cook more evenly.
When making the egg rolls, roll them snugly but not too tight. Don't overfill the egg rolls or they may burst open when cooking.
Pan fry directions: add oil to a large skillet, about an inch deep. Heat oil over Medium heat until it starts to bubble. Carefully add the egg rolls and fry until golden brown (about 1-2 minutes per side). Remove from oil and drain on a cooling rack placed over a parchment paper lined baking sheet or on paper towels.
Leftovers: these are best eaten fresh but you can store leftovers in an airtight container in the refrigerator for 2-3 days. The length of time may vary based on how old your leftovers are. Reheat for a few minutes in the air fryer or oven.