Hot Dog Egg Rolls

Ready to enjoy a new fabulous way to eat hot dogs? Let’s make Hot Dog Egg Rolls! They consist of hot dogs, cream cheese, and pickled jalapeños wrapped in egg roll wrappers and then deep fried until crispy and golden. They are easy to make and great for lunch or as party food!

My husband and I attended a food truck festival several years back and left with lasting memories of a hot dog we tried. It was a hot dog and cream cheese-filled egg roll. The crispiness of the fried wrapper, the tenderness of the hot dog, the smoothness of the cream cheese, and the pickled jalapeño created the perfect bite.

It didn’t take long for us to attempt our own at-home version. And when we served them to friends, they were hooked. No surprise there!

Ingredients needed:

• Egg roll wrappers—make sure to use the large egg roll wrappers, not wonton wrappers.
• Hot dogs—they may vary in length. They need to be cut down to 4-inch length. Don’t waste the remnants. Piece them together to fill additional egg rolls.
• Cream cheese—full fat is essential. Reduced fat will ooze out of the egg roll while frying.
• Sliced pickled jalapeño peppers—patted dry.
• Beaten egg—to seal the egg roll wrappers.
• Neutral or peanut oil—for deep frying.

Recipe highlights:

• Preheat hot dogs in a pot of hot water.
• Add 1 1/2-inches of neutral oil to a pan. Preheat to 350° F.
• Remove one hot dog. Pat dry. Cut to 4-inch length. Save remnants.
• Place egg roll wrapper with a tip pointing towards you. Spread a narrow strip of cream cheese across the center.
• Add a few jalapeño slices and a hot dog. Brush egg wash along the edges.
• Fold the bottom of the wrapper over the hot dog. Fold the sides of the wrapper inward and over the hot dog.
• Brush egg wash over the newly formed folds on either side. Roll the hot dog towards the opposite corner to form a log. Gently press on all seams to seal.
• Transfer to a parchment paper lined surface. Continue forming enough egg rolls to fry one batch.
• Place the egg rolls, without crowding, into the hot oil. Fry until golden brown, 4-5 minutes total, turning over halfway.
• Transfer to a cooling rack to drain. Continue forming egg rolls and frying. Serve immediately.
• Detailed instructions are in the recipe card below.

View the how-to video or save for later with this Pinterest Pin.

Can I bake them?

Of course, you can bake these. Obviously, it’s a healthier option than frying. However, the egg roll wrappers will not brown up as evenly or have a nice blistery exterior. The texture of the egg roll will be a combination of crispy and chewy.

To bake: place on a greased or parchment-lined baking sheet. Spray egg rolls with a coating of cooking spray to enhance the browning. Bake in a preheated 375° F oven for 15-20 minutes or until the exterior is golden brown and the hot dogs are hot. Turn egg rolls over at the 10-minute mark.

Below is a sample of baked hot dog egg rolls. Not evenly brown or as crispy as frying, but it’s still very tasty.

Can I air fry them?

For the crispiest egg rolls, deep frying is the way to go. Air frying is the second best.

To air fry: preheat the air fryer to 375° F. Spray the basket with cooking spray. Place egg rolls in the basket without crowding. Spray the egg rolls. Air fry for 8-10 minutes or until golden brown. Turn over egg rolls at the 5-minute mark.

How to store:

Store in an airtight container for up to 4 days in the refrigerator. To freeze cooked egg rolls, cool completely. Wrap in plastic wrap or foil, then place in a freezer bag or airtight container for up to 2 months in the freezer.

How to reheat:

Defrost frozen egg rolls overnight in the refrigerator. Reheating from frozen is not recommended. The wrapper will become too brown before the hot dogs are completely heated through.

Oven method: place egg rolls on a greased baking sheet, loosely covered with foil to prevent over-browning. Bake in a preheated 375°F for 8-12 minutes or until heated through. Turn over halfway for even browning.

Stovetop frying: fry in 350° F oil for 2-3 minutes to heat through. This method will get you the crispiest result.

Air frying: fry in 360° F oil for a few minutes to heat through.

How to make appetizer size:

You can easily turn these egg rolls into smaller appetizer sizes. Use wonton wraps and mini hot dog links, or cut regular-size hot dogs into small chunks. To fill wontons: lay wonton wrapper square in front of to you. Add the filling to the center. Do not overstuff. Brush edges with egg wash. Fold the side closest to you over the filling and roll into a log. Press to seal the seam. Press the side seams close.

When frying appetizer-size wontons, adjust the cooking time as needed since they require slightly less cooking time.

Helpful tips:

• Use full-fat cream cheese!! Reduced-fat cream cheese will ooze out of the egg roll while cooking.
• Keep unused egg roll wrappers covered while you work to prevent drying out.
• Cut the hot dogs to a 4-inch length. There needs to be enough room to cover them up with the egg roll wrappers. Unsealed seams will cause the cream cheese to leak out. To use up all the hot dogs, line up the cut-out hot dog tips to form additional hot dog egg rolls.

Recommended supply:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Shallow pan—this 2.5-quart sauté pan is wide enough to fry 4-5 egg rolls at a time. It is nickel-free, stainless steel, and comes with a lid.
• Pastry brush—for brushing egg wash onto the wrapper.
• Parchment paper—to provide a nonstick surface for uncooked egg rolls to rest on.
• Kitchen tongs—these set of 2 have silicone tips that are gentle on the delicate egg roll wrappers.
• Baking sheet with cooling rack—to rest egg rolls on to drain oil. The rack keeps the air circulating underneath the egg rolls to prevent them from getting soft on the bottom.

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Hot Dog Egg Rolls

Author: In Good Flavor Cooking Method:Frying Cuisine:American Courses:Appetizer, Main Dish Recipe Keys: High Protein C Carbohydrate

Difficulty:BeginnerPrep time: 25 minutesCook time: 20 minutesRest time: minutesTotal time: 45 minutesServings:20 servingsCalories:NA kcal Best Season:Suitable throughout the year

Description

Ready to enjoy a new fabulous way to eat hot dogs? Let’s make Hot Dog Egg Rolls! They consist of hot dogs, cream cheese, and pickled jalapeños wrapped in egg roll wrappers and then deep fried until crispy and golden. They are easy to make and great for lunch or as party food!

Ingredients

• 2 packages (16 count total) hot dogs, preheated*
• 1 package egg roll wrappers
• 2 packages (16 ounces total) full fat cream cheese, room temperature
• 2/3 cup sliced jarred jalapeños
• 1 egg, well beaten
• neutral for deep frying (ex: canola or peanut oil)

Instructions

1. Bring hot dogs to heat in a hot pot of water. Keep warm while you continue to work, but don’t allow it to boil. Alternatively, microwave each hot dog individually to warm up just before wrapping (about 2 cycles of 8 seconds). (See note *)
2. Add about 1 1/2-inches of oil to a deep-sided skillet and preheat to 350° F.
3. Take one hot dog out of the hot water at a time as you form each egg roll. Pat dry. Cut into 4-inch lengths. This length ensures the egg roll wrapper can completely encase and seal properly around the hot dog.
4. Don’t waste the cut-out chunks. Save and use them to form additional egg rolls at the end.

Form Egg Rolls:

5. Lay a wonton on the work surface with one corner pointing towards you. Spread a narrow strip of cream cheese (1 1/2 tablespoons) horizontally along the center of the wrapper. Avoid the outer 1 1/2-inch of the borders on either side. Cover with a few jalapeño slices. Top with a 4-inch length hot dog.
6. Brush the egg wash along the edges of the wrapper.
7. Fold the bottom corner of the wrapper over the hot dog, covering it almost entirely. Fold the sides of the wrapper inward over the hot dog. Brush egg wash over the newly formed folds on either side. Roll the hot dog away from you towards the opposite corner to form a log. Tuck in the filling in with the wrapper as you roll. Gently press on all seams to seal. Unsealed seams will cause the cream cheese to ooze outward. Transfer to a parchment paper lined surface. Continue forming enough egg rolls to fry one batch, about 4-5.

Fry:

8. Place the egg rolls into the preheated oil. Do not crowd. Fry until golden brown, 4-5 minutes total, turning over halfway.
9. Transfer to a cooling rack to drain. Continue forming egg rolls and frying. Serve immediately.
10. Makes about 20 egg rolls, depending on the length of the hot dogs.

Notes:

• * Preheating the hot dogs is necessary because they take the longest amount of time to heat up when frying. If they are cold, the egg roll wrappers may become too brown before the hot dogs get hot.
• Cover the unused egg roll wrappers as you work to prevent drying out.
• Oven bake option: place egg rolls on a greased or parchment-lined baking sheet. Spray egg rolls with a coating of cooking spray to enhance the browning. Bake in a preheated 375° F oven for 15-20 minutes or until the exterior is golden brown and the hot dogs are hot. Turn egg rolls over at the 10-minute mark.
• Air fry option: preheat the air fryer to 375° F. Spray the basket with cooking spray. Place egg rolls in the basket without crowding. Spray the egg rolls. Air fry for 8-10 minutes or until golden brown. Turn over egg rolls at the 5-minute mark.

Keywords:Party Food, Game Day Food, Hot Dogs, Egg Rolls, Cream Cheese, Deep Fry

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