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Prepare the filling: In a large bowl, mix the shredded turkey, stuffing, mashed potatoes, cranberry sauce, and cheese (if using) until well combined.
Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you (in a diamond shape). Spoon 2-3 tablespoons of the filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge by brushing it with a little water. Repeat with the remaining wrappers and filling.
Heat the oil: Heat about 1-2 inches of vegetable oil in a large skillet or deep pan over medium heat until it reaches 350°F (175°C).
Fry the egg rolls: Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve: Serve the Thanksgiving egg rolls hot with a side of gravy for dipping.