Pigs in Egg Roll Blankets
By
Linda Dalton
@Stripey
8
Blue Ribbon Recipe
Don't let the combination of ingredients fool you... this twist on pigs in a blanket is super tasty! Once fried, the egg roll wrappers are crunchy. They're stuffed with baked beans, coleslaw, Sriracha, mustard, cheddar cheese, and a hot dog. Kind of like your favorite parts of a summer barbecue wrapped in an egg roll wrapper. They made a fun appetizer or prepare a few for a small meal.
Note: The wrappers are lightly dusted in bread crumbs. If you have an issue with them sticking, lightly brush with an egg wash and then roll into the crumbs. That will help them stick better.
The Test Kitchen
Ingredients
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1frankfurter; I used Nathan's "bigger than the bun" hot dogs cut in half
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2 Tbspcole slaw, divided
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2 Tbspbaked beans, divided
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1 Tbspyellow mustard, divided
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2 slicecheddar cheese
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2egg roll wrappers
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1 largeegg
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1/2 tspsriracha sauce
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dash(es)water
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·store bought bread crumbs
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·canola oil for frying
How to Make Pigs in Egg Roll Blankets
- 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!