I made these with leftover turkey and shrimp from our Christmas dinner. I had plenty of crispy turkey skin, since I fried the turkey, but this can be replaced by crispy chicken skin using the directions below.
If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside.
Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes.
In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
Fold in the minced shrimp, turkey, and crispy turkey skin.
Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.