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chili dog egg rolls

(1 rating)
icook65 avatar
Recipe by
Robin Lieneke
@icook65
Chamois, MO

This tasty twist on an old favorite hits all the right notes. The crunchy egg roll, the hearty cheesy chili and the surprise bite of the kraut are just perfect. My new favorite way to have a chili dog. No dipping sauce needed.

(1 rating)
yield 4 -5
prep time 30 Min
cook time 10 Min
method Deep Fry

Ingredients For chili dog egg rolls

  • 2 c
    chili, cold, leftover or canned
  • 1 c
    sauerkraut, drained
  • 1/3 c
    onion, diced
  • 1 Tbsp
    sour cream
  • 1 1/2 Tbsp
    dijon mustard
  • 1 c
    shredded cheddar or monterey jack cheese
  • 1 pkg
    hot dogs, cooked, jumbo works best
  • 16
    egg roll wrappers

How To Make chili dog egg rolls

  • 1
    mix onions, mustard and sour cream into sauerkraut and set aside.
  • 2
    place one egg roll wrapper on a cutting board or counter. Spread 2 tbsp sauerkraut mixture onto wrapper across the middle in a thin layer and Sprinkle cheese over kraut.
  • 3
    place 2-3 Tbsp of cold chili on top of the sauerkraut and cheese and spread into a flat layer. Place hot dog on top of chili
  • 4
    Starting with the lower corner, roll egg roll wrapper, tucking in sides as you roll and use water to seal the edges. place seam side down in a second egg roll wrapper and wrap this one as well, making sure all seams are sealed with water.
  • 5
    Fry in canola or peanut oil heated to 325 degrees, turning frequently until golden brown. Drain on paper towels. Sprinkle with salt.
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