Hot Dog Egg Rolls - canola oil

Method

• Start by adding the oil into a medium-sized pot, and bring to a medium-high heat.
• Your goal is to bring the oil up to about 360 F, and that will take about as much time as it will take to prepare the hot dog egg rolls.
• I made two versions of these hot dog egg rolls; one being a wiener with cheese, and the other being wiener with onion and mustard.
• Both were equally delicious.
• Lay one wrapper down on a plate.
• Add a hot dog in the center of the wrapper then top it with 2 cheese slices.
• Do this as well for the one with the mustard and onion.
• Fold the wrapper over the hot dog, and pull back on it a bit to tighten it, then roll a bit more but not all the way.
• Brush the egg onto the exposed wrapper, which will help it seal together.
• Fold in the sides of the wrapper, over the wiener, then continue to roll to make the egg rolls.
• Lay each roll onto another sheet of pastry wrapper.
• Yes, we are going to double wrap the hot dog.
• Repeat the rolling, folding and egg wash.
• Please make sure you have a great seal on both egg rolls.
• The last thing you want to happen is for the mustard or cheese to leak out into the oil and splatter like crazy.
• So, carefully place these into the hot oil and cook for about 5-7 minutes or until they are a golden brown.
• Once cooked, remove them from the oil, and place on some paper towels to remove any oil.
• Now you have a couple of options here when serving.
• Serve whole with a small bowl of ketchup and mustard, or slice in half.
• I cannot tell you how awesome these were.
• Both were equally delicious.
• You get the crisp exterior from the egg roll wrapper, then the nice smokey flavor from the wiener.
• These are pretty much awesome for any occasion, and will go great for any football party.
• Enjoy!