Hot Dog Egg Rolls

I recently turned on some of my family members to Nueske’s smoked wieners. Let’s just say they are sold. They actually demand them if we are going to go somewhere and grill out for the day, and as a matter of fact, they have began to crave them. Let me just say that these wieners are probably the best I have ever had. The casing is strong and the smoke flavor is awesome. I’m not kidding when I say this. I truly mean it. So as I have steamed, and grilled many packages of Nueske’s wieners over the last few months, I wanted to try something different with them.

Recipe for making Hot Dog Egg Rolls

In the past, I have made things such as the Pretzel Dog with Caramelized Onions and Pimento Cheese, a Mexican Hot Dog, Bacon Wrapped Corn Dogs, The Milwaukee Dog, and heck, even Pigs in a Blanket, but what I have not attempted is a hot dog egg roll. So this past week, while getting ready to watch some football on the television, and unwind for the day, I decided to give them a shot.

Let’s just say they might have been the best hot dog recipe that I have made to date.

Ingredients:

  • 2 whole Nueske’s wieners
  • 4 TYJ Spring Roll Pastry Wrappers
  • Cheddar Cheese slices
  • 1 whole egg, beaten
  • 2 tbsp thinly sliced onion
  • 1 tbsp mustard, optional
  • 3 cups of canola oil

Start by adding the oil to a medium sized pot, and bring to a medium-high heat. Your goal is to bring the oil up to about 360 degrees, 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 onto a plate.  Add the hot dog, as pictured below, then 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. Brush the egg onto the sheet, fold in the sides over the wiener, then continue to roll to make the egg roll.

Lay this onto another sheet of pastry wrapper. Yes, we are going to double wrap the hot dog. Repeat the rolling, folding, and egg wash.

How to make a hot dog egg roll recipe

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 towel to remove any oil.

Hot Dog Egg Rolls

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!

Hot Dog Egg Rolls
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A new take on a classic hot dog by stuffing it inside a spring roll wrapper along with cheese and onion.
Ingredients
  • 2 whole Nueske's wieners
  • 4 TYJ Spring Roll Pastry Wrappers
  • Cheddar Cheese slices
  • 1 whole egg, beaten
  • 2 tbsp thinly sliced onion
  • 1 tbsp mustard, optional
  • 3 cups of canola oil
Instructions
  1. Start by adding the oil to a medium sized pot, and bring to a medium-high heat. Your goal is to bring the oil up to about 360 degrees, and that will take about as much time as it will take to prepare the hot dog egg rolls.
  2. 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.
  3. Lay one wrapper down onto a plate.  Add the hot dog, as pictured below, then 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. Brush the egg onto the sheet, fold in the sides over the wiener, then continue to roll to make the egg roll.
  4. Lay this onto another sheet of pastry wrapper. Yes, we are going to double wrap the hot dog. Repeat the rolling, folding, and egg wash.
  5. 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 towel to remove any oil.
  6. Now you have a couple of options here when serving. Serve whole with a small bowl of ketchup and mustard, or slice in half.
  7. 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!

The Fish and Chip Potato Skin

As you may or may not know, I created a sibling site to Simple Comfort Food simply known as BakedPotatoSkins.com. It is a site dedicated solely to my potato skins recipes. This is one of them.

Wisconsin is known for it’s Friday night fish fry. As a matter of fact, when tourists arrive on a Friday, they are somewhat blown away that a fish fry is available on pretty much any menu. I’m guilty of making a really good fish fry at home and it is not uncommon when asking my wife what she wants for dinner on any given Friday that the answer is going to be a fish fry.

I don’t mind making a fish fry. It does take a bit of time, and requires a bit of cleanup, but I know what fish I am buying, I know what is going into my batter, it saves me about $30.00 off a restaurant bill, and mine is better than most of the fish fry’s I have tried around Milwaukee. Not bragging, but it’s true.

How to make a potato skin

I always have a few pieces extra of leftover fish, and I often make a fish sandwich on the weekend with those leftovers. As I was about to make a sandwich, I thought that if I were to use common ingredients that go into a fish fry into a potato skin, that it would be pretty awesome. Awesome it was. Let’s get started.

Ingredients:

  • Approximately 1 cup of cod, cooked and chopped
  • Your favorite tartar sauce
  • 1 lemon wedge
  • 3 small to medium sized russet potatoes, rinsed clean
  • 4 tbsp of unsalted butter
  • Salt to taste
  • Pepper to taste

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Ingredients for making a potato skin recipe

Continue this cutting process with the rest of the potatoes. You should then have 6 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove and place the cod inside of each skin, loading it up. Place back into the oven and cook another couple of minutes until the cod is warmed through.

Remove the skins from the oven, and squeeze a bit of lemon juice over each one. Top with some tartar sauce and serve them up.

Here you have a fish fry in a couple of bites. Simple to make, and packed full of flavor, this potato skin recipe will be sure to please anyone. Enjoy!

 

Asian Dipping Sauce

You probably read one of my recent posts on the Thai dipping sauce. That sauce packs a punch in flavor town with loads of fish sauce, lime, garlic, and Thai chiles, but there is another sauce that I make quiet a bit as well. Many might consider this similar to nuoc cham, a Vietnamese dipping sauce, however it does have a slight variation.

Ingredients for making Asian dipping sauce

This Asian dipping sauce does not use fish sauce, nor lime, believe it or not, but it has this sweet heat that just keeps you wanting more.

Let’s get started.

Ingredients: [Print this Recipe]

  • 2 cloves of garlic, minced (more to your liking)
  • 1 Thai bird chile, thinly sliced (more to your liking)
  • 4 tbsp white vinegar
  • 4 tbsp granulated sugar
  • 6 tbsp water

Ingredients for making Asian dipping sauce

Does it get any simpler than that? Add everything to a large skillet or saucepan, and bring to a boil, stirring from time to time. You want all of the sugar to dissolve. Once dissolved, remove it from the burner, and set it aside to cool. The sauce will have reduced a bit as well.

To serve, simply add a bit to a small bowl, and spoon on top of lettuce wraps, grilled meats, egg rolls, or whatever else you so desire. The possibilities endless on this one as it is that good. Would I recommend drizzling it on a bowl of cereal, probably not.

I hope you enjoy.

Thai Salsa

If there are a couple of ethinic foods I could live off, I think it would have to be Thai food and Mexican food. Hands down. They both offer comfort dishes as well as a spice that seems to be needed in my weekly diet. As I was sitting around one Saturday morning, I decided I would make some salsa. Not sure why, but probably just to have out and serve with some chips and guacamole for lunch. I love making salsa, and some of my favorite ones are my roasted red salsa, a poblano salsa with chocolate, and believe it or not, an olive salsa. But when thinking about knocking out the roasted red salsa (my go to salsa), I thought, what if I added some Thai flavors to this, what would it taste like?

Thai Salsa Recipe

That’s when things got exciting. Let’s get started.

Ingredients: [Print this Recipe]

  • 4 Roma tomatoes, halved
  • 3 tomatillos, halved
  • 1 onion, halved
  • 5 cloves of garlic, skin on
  • 2 Thai chili peppers, whole
  • 2 kaffir lime leaves
  • 2 tbsp lemon grass
  • 1 cup of cilantro
  • olive oil
  • salt, to taste
  • cracked black pepper
  • 1/2 cup of water

So, you might be thinking to yourself, ‘where the heck do I get lemongrass and what the heck is kaffir lime leaves?’. Don’t worry. Find your local Asian store. Most small er towns, or cities have a few of them. They are pretty much staples. Lemongrass looks like this, and kaffir lime leaves look like this. Both of these ingredients, along with the Thai chili peppers will infuse the salsa and make it something special.

Start by getting putting your tomatoes, tomatillos, onion, garlic, and chili peppers placed on a roasting sheet. Drizzle with some olive oil and sprinkle with some salt and pepper. Preheat your oven to 475 degrees. Once heated, place your pan in the oven and cook for about 20 minutes or until all of the veggies look nice and roasted.

During this time, if you have a mortar and pestle, use it. Add the lemongrass and kaffir lime leaves, and begin working it into a paste. This will take a bit of muscle.  Once you have it into a paste, or at least broken down the best you can, set it aside.

Ingredients for making Thai Salsa

When the vegetables are done roasting, remove them from the oven, and let them cool for about 15 minutes or so.

Get out your food processor, or blender. Squeeze out the garlic into the food processor and discard the skins. Add in the tomatoes, tomatillos, onions, and chilis. Toss in the lemongrass and kaffir leave mixture, along with the cilantro. Give a nice pinch of salt and pepper to the mix, and add in the water.

Turn that processor on and buzz it into a nice salsa consistency.

Give it a taste. Bang! Right away you are hit with these wonderful Thai flavors (and the heat from the chili). Taste for salt, and adjust if necessary.

The end result is nothing but amazing. It’s everything you would expect in a salsa, but then these possibly unknown flavor creep in there. The citrusy heat from the Thai chili, and those kaffir lime leaves… Well, this one will have you thinking about salsa in a whole new way. Hope you enjoy.