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Hot Dog Eggrolls


This was a total flash in the pan.The kids wanted hotdogs and I figured I'd have some fun with it. Turned into a hit. A fun twist on hotdogs that is also fun to eat (that's what my kids told me to say). Can also do this with wonton wrappers and hotdogs cut in half for game day.

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Rate this recipe 4.3/5 (4 Votes)


  • 4 wonton wrappers
  • 4 hot dogs, skinny ones work best
  • 1/2 cup cheese, shredded (Mexican, or cheddar)
  • 1/4 cup salsa, optional
  • 2 tablespoons olive oil
  • Water to seal the wrappers
  • Dunkers: Mustard, Ketchup, Ranch, or whatever you desire


Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Preheat oven to 350°F.

Lay out 1 wrapper in a diamond shape. Put some cheese (and salsa, but try to keep it dry) in a line from corner to corner (side to side). Place hot dog on top of the toppings.

Using your finger, 'paint' the top corner and edges of the wrapper with water. Take the bottom corner (closest to you), and start rolling it up (away from you). As you roll past the side corners, fold them in to seal the eggroll.

Place rolled up goodness on a greased baking sheet. Lightly brush olive oil on wraps and bake for 12 to 15 minutes. Don't use too much oil, just barely enough to cover the roll or you end up with a greasy mess. If you can see the oil (or it's dripping down the roll), you've used too much.

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