Hot dogs are wrapped in egg roll wrappers, deep-fried till crispy & topped with a spicy-sweet sauce.
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons peeled and freshly grated ginger
- 1 cup low-sodium chicken broth
- 1/8 cup low-sodium soy sauce
- 2 tablespoons orange juice
- 1 tablespoon cornstarch
- 1 teaspoon sambal oelek (chile-garlic sauce found in the Asian section of most grocery stores)
- 3 tablespoons raw or Demerara sugar
- 4 teaspoons Dijon mustard
- 8 egg roll wrappers
- 8 hot dogs
- 4 cups peanut oil or vegetable oil (or enough to come 2 inches up the sides of your pot)
- 2 tablespoons freshly chopped chives
- Heat the vegetable oil in a medium saucepan over high heat. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
- In a separate bowl, mix together the chicken broth, soy sauce, orange juice, cornstarch, sambal oelek, and raw sugar.
- Add this mixture to the ginger-garlic mixture and bring to a boil. Stir until the sauce is thick and shiny. Remove the pan from the heat and cover it to keep it warm.
- Put 1/2 teaspoon of mustard in a line down the center of each egg roll wrapper and place a hot dog on top. Roll the wrapper up like an egg roll, tucking the ends in to make a cylindrical package.
- Heat the peanut oil to 375°F in a large, deep pot.
- Fry the wieners a few at a time until they are brown and crisp, about 2 minutes. Place the cooked wieners on a paper-towel-lined plate to cool. When all the hot dogs are fried, pour the sauce over them and sprinkle them with chives.
Recipe published with permission from the author.
Nutrition below is an estimate that includes 3 tablespoons total of peanut oil being absorbed when frying.
- Serving Size: 1 hot dog
- Calories: 343
- Sugar: 5.9 g
- Sodium: 943 mg
- Fat: 20.9 g
- Saturated Fat: 6.4 g
- Carbohydrates: 28.6 g
- Fiber: 0.7 g
- Protein: 9.5 g
- Cholesterol: 42.9 mg