Step 1

Slice your hot dog in half and get your egg roll wrappers ready to wok and roll (sorry for the pun).

Step 2

Slather mustard on the lower half of the egg roll wrapper and place a slice of cheese on top. Add your frankfurter and beans.

Step 3

Now add the cole slaw. I like a store-bought brand that isn't too wet. Roll up egg roll style, and seal with an egg wash made with egg, sriracha, and a splash of water.

Step 4

Roll in bread crumbs. Repeat process for the second egg roll.

Step 5

In a large saucepan or wok on the stovetop, add enough oil to cover the bottom. I use medium heat and test a few pieces of bread crumbs and see if they fry up. If they just sit there and do nothing, your pan needs to heat up a bit more. Saute wrappers on all sides (about 2 minutes each for 4 sides). Remove from pan and let sit a bit to cool before serving. They come out of the pan verrry hot. Slice into or take a big bite and enjoy it. Tomorrow's version is going to include sauerkraut and Russian dressing. I'll post an update as soon as they're out of the pan!