pigs in egg roll blankets
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.
Ingredients For pigs in egg roll blankets
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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 lgegg
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1/2 tspsriracha sauce
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dashwater
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store bought bread crumbs
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canola oil for frying
How To Make pigs in egg roll blankets
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1Slice your hot dog in half and get your egg roll wrappers ready to wok and roll (sorry for the pun). -
2Slather mustard on the lower half of the egg roll wrapper and place a slice of cheese on top. Add your frankfurter and beans.
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3Now 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.
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4Roll in bread crumbs. Repeat process for the second egg roll.
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5In 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
