Ingredients
The following ingredients have 1 Servings
- 1 - frankfurter; I used Nathan's "bigger than the bun" hot dogs cut in half
- 2 tablespoon(s) cole slaw, divided
- 2 tablespoon(s) baked beans, divided
- 1 tablespoon(s) yellow mustard, divided
- 2 slice(s) cheddar cheese
- 2 - egg roll wrappers
- 1 large egg
- 1/2 teaspoon(s) sriracha sauce
- dash(es) water
- - store bought bread crumbs
- - canola oil for frying
Instruction
- Slice your hot dog in half and get your egg roll wrappers ready to wok and roll (sorry for the pun).
- Slather mustard on the lower half of the egg roll wrapper and place a slice of cheese on top. Add your frankfurter and beans.
- Now add the cole slaw. I like a store-bought brand that isn't too wet. Roll up egg roll style, and seal with an egg wash made with egg, sriracha, and a splash of water.
- Roll in bread crumbs. Repeat process for the second egg roll.
- In a large saucepan or wok on the stovetop, add enough oil to cover the bottom. I use medium heat and test a few pieces of bread crumbs and see if they fry up. If they just sit there and do nothing, your pan needs to heat up a bit more. Saute wrappers on all sides (about 2 minutes each for 4 sides). Remove from pan and let sit a bit to cool before serving. They come out of the pan verrry hot. Slice into or take a big bite and enjoy it. Tomorrow's version is going to include sauerkraut and Russian dressing. I'll post an update as soon as they're out of the pan!
