Thanksgiving Leftover Wontons with Cranberry Salsa Recipe

Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey stuffing cream cheese and turkey gravy in a separate bowl until thoroughly combined.

Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water fold the wrapper in half the long way and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.

Heat the canola oil in a large deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.

Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion lime juice jalapeno pepper garlic and water. Serve with the hot fried wontons.