Hot Dog Egg Rolls Recipes

HOT DOG EGGROLLS RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Lay out 1 wrapper in a diamond shape. Put some cheese (and salsa, but try to keep it dry) in a line from corner to corner (side to side). Place hot dog on top of the toppings. Using your finger, 'paint' the top corner and edges of the wrapper with water. Take the bottom corner (closest to you), and start rolling it up (away from you). As you roll past the side corners, fold them in to seal the eggroll. Place rolled up goodness on a greased baking sheet. Lightly brush olive oil on wraps and bake for 12 to 15 minutes. Don't use too much oil, just barely enough to cover the roll or you end up with a greasy mess. If you can see the oil (or it's dripping down the roll), you've used too much.

HOT DOG EGG ROLLS

Steps:

• In a medium bowl, make sauce by whisking together the apricot jam, ketchup, and soy sauce until combined. Set aside half to use later for dipping. Add hot dogs into remaining sauce and toss to coat.
• Place wonton wrapper down on a surface with one point facing you. With your finger, run water along the edges of the wrapper, then place a hot dog in the center of the wrapper and fold the bottom point over the hot dog. Then fold the sides in and finally gently roll and seal the wrapper. Place completed rolls onto parchment paper until ready for frying. Repeat until all hot dogs are finished.
• In a heavy-bottomed pot, heat oil until very hot.
• Add egg rolls to oil - they should bubble right away. Fry until golden brown, about four minutes.
• Once cooked, transfer to a plate lined with paper towels or cooling rack to drain excess oil.
• Serve with dipping sauce.

HOT DOG BUNS

Steps:

• In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets. , Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours. , Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool.