I was looking forward to making these hot dog egg rolls for a while now. After tweaking the original recipe by adding (quite a bit) more time, I still wasn’t completely sold on the recipe. Egg roll hot dogs should be amazing — and with a little tweaking, these could be…but they’re not ready yet.
1 1lb. pkg. eggroll wrappers
1 12oz. pkg. nitrate-free hot dogs
1 14oz. can sauerkraut
1 10oz. jar sweet pickle relish
canola oil, for frying
1/4 cup, sweet & spicy mustard
1. Lay the egg roll wrappers flat on your work surface, with the corner pointed towards you.
2. Working one at a time, place 2 heaping tbsp of sauerkraut in the center and top with a tbsp of pickle relish and a half of a hot dog.
3. Using your fingers, spread a bit of water on the corner closest to you, and fold over the filling, pressing down to seal. Fold the sides in and spread some water around the top corner. Roll tightly and press to seal.
4. Bake at 400 degrees for 16 minutes. Make a 1/4 turn every 4 minutes.
5. Serve with mustard.
(This recipe appeared in its original form HERE.)