Begin by heating oil in a large skillet over medium-high heat until it reaches 375°F (190°C).
In a mixing bowl, combine the turkey and gravy, stirring until the mixture is smooth and well incorporated.
Take an egg roll wrapper and place it on a clean surface with one corner facing you, resembling a diamond shape. Nearby, have a small bowl of water ready.
In the center of the wrapper, layer 2 tablespoons of creamy mashed potatoes, followed by 2 tablespoons of the turkey-gravy blend, 2 tablespoons of savory stuffing, and a drizzle of 1/2 tablespoon of cranberry sauce, all arranged in a vertical line.
Moisten your fingertips in the water and run them along the edges of the wrapper. Fold the top and bottom corners over the filling first, then fold in the left corner. Roll the wrapper from left to right, completely encasing the filling. Use additional water to seal the edges by pinching them together. Repeat this process until all wrappers and filling are used.
Carefully place the egg rolls in the heated oil in batches, frying them until they turn a beautiful golden brown and are heated through, which should take about 3 to 4 minutes. Once cooked, transfer the egg rolls to a plate lined with paper towels to absorb any excess oil.
