Pigs in Egg Roll Blankets

Linda Dalton


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 definitely want to feed a crowd.

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. Test Kitchen Avatar The Test Kitchen


★★★★★ 3 votes

15 Min
10 Min
Deep Fry


  • 1
    frankfurter; I used Nathan's "bigger than the bun" hot dogs cut in half
  • 2 Tbsp
    cole slaw, divided
  • 2 Tbsp
    baked beans, divided
  • 1 Tbsp
    yellow mustard, divided
  • 2 slice
    cheddar cheese
  • 2
    egg roll wrappers
  • 1 large
  • 1/2 tsp
    sriracha sauce
  • dash(es)
  • ·
    store bought bread crumbs
  • ·
    canola oil for frying

How to Make Pigs in Egg Roll Blankets


  1. Slice your hot dog in half and get your egg roll wrappers ready to wok and roll (sorry for the pun).
  2. Slather mustard on the lower half of the egg roll wrapper and place a slice of cheese on top. Add your frankfurter and beans.
  3. 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.
  4. Roll in bread crumbs. Repeat process for the second egg roll.
  5. 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!

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