In a mixing bowl, combine shredded turkey, creamy mashed potatoes, green bean casserole, and season with salt and pepper to taste. Mix until well blended.
Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you. Spoon about 3 tablespoons of the turkey mixture onto the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the edge with a bit of water. Continue until all filling and wrappers are used.
In a small saucepan, combine gravy and cranberry sauce, stirring over low heat until warmed through and well mixed.
Heat oil in a deep fryer or a large pot to 350°F (175°C).
Carefully add 4 egg rolls to the hot oil, frying them until they turn a beautiful golden brown, which should take around 4 minutes. Use tongs to remove the egg rolls and let them drain on a plate lined with paper towels. Repeat with the remaining egg rolls. Serve with the warm gravy for dipping.
