I have been playing with egg roll wrappers in so many different ways lately and this simple little appetizer really hit my taste buds. It's summer, it's hot dog season and everybody likes a dog now and then. Here's my wacko version of pigs in a blanket. I was testing this recipe so only made two, which will actually feed one. Adjust your ingredients accordingly because you'll definately want to feed a crowd.
Notes from the Test Kitchen:
Don't let the combination of ingredients fool you... these are super tasty! The flavors are really good together. These would be a fun appetizer or make a few for a small meal. This recipe is a fun twist on traditional pigs in a blanket.
frankfurter- i used nathan's "bigger than the bun" hot dogs cut in half
1Slice your hot dog in half and get your egg roll wrappers ready to wok and roll (sorry for the pun). Slather mustard on lower half of egg roll wrapper and place a slice of cheese on top. Add your frankfurter and beans.
2Now add the cole slaw. I like a store bought brand that isn't too wet.
3Roll up egg roll style, and seal with egg wash made with egg, sriracha and a splash of water. Roll in bread crumbs. Repeat process for the second egg roll.
4In large saucepan or wok on 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. 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!