There are a ton of ways use a versatile spring roll wrapper. But this tasty, unusual appetizer might just replace your classic Pigs in a Blanket recipe. Dax Phillips of Simple Comfort Food makes these little weiners with or without cheese so every choosy guest has something they like. Either way, you get the crisp exterior from the egg roll wrapper, then a hit of smoke from the hot dog. Time to push up your sleeves and get rolling in the kitchen.
- 2 whole Nueske's wieners
- 4 TYJ Spring Roll Pastry Wrappers
- Cheddar Cheese slices
- 1 whole egg, beaten
- 2 tbsp thinly sliced onion
- 1 tbsp mustard, optional
- 3 cups of canola oil
Start by adding the oil to a medium sized pot, and bring to a medium-high heat. Bring the oil up to about 360 degrees.
I make two versions of these hot dog egg rolls; one with cheese, and the other with onion and mustard.
Lay one wrapper down onto a plate. Add the hot dog, then cheese slices. Repeat process for the one with the mustard and onion. Fold the wrapper over the hot dog, and pull back on it a bit to tighten it, then roll a bit more. Brush the egg onto the sheet, fold in the sides over the wiener, then continue to roll to make the egg roll.
Lay this onto another sheet of pastry wrapper. Double wrap hot dog. Repeat the rolling, folding, and egg wash process with second layer of pastry.
Make sure you have a great seal on both egg rolls. The last thing you want to happen is for the mustard or cheese to leak out into the oil and splatter like crazy. When rolls are sealed, carefully place into the hot oil, and cook for about 5-7 minutes or until they are a golden brown. Once cooked, remove them from the oil, and place on paper towel to drain remaining oil.
Serve rolls whole with a small bowl of ketchup and mustard, or slice in half for a true finger food. Enjoy!