Hot Dog Fresh Rolls
I love making new twists on hot dogs every year and these hot dog fresh rolls were one of my all time favorites! Putting sausage into a fresh roll is not a new concept by mile. These specific rolls are inspired by a Chicago style hot dog. They feature many favorite toppings and condiments in the rolls and in the sauce!
The inspiration for this recipe
I don’t know when I first came up with this one. All I know is it has been on my list for a long time. Sometimes when an idea is on the list for a while it needs a new bit of inspiration to bump it to the front of the list. For this one, it was the idea of doing it Chicago style that helped me finish the idea and bring it from paper to reality.
Make the hot dog sauce
I mixed together some of my favorite things to put on a hot dog. Then added a few things I like to put on a fresh roll. Mayo, relish, two different mustards, sriracha, and soy sauce. It came out great and was a perfect match for these rolls!
Prepare the hot dog fresh roll ingredients
Just like with the dipping sauce, I tried to incorporate some hot dog toppings, and some fresh roll fillings. I was aiming for a Chicago style dog, so I usd tomato and pickles. Then finished it with poppy seeds and celery seeds. For the more traditional fresh roll ingredients, I used mint and rice noodles. You could also add some peanuts or shredded carrots to these!
Build the hot dog fresh rolls
Mint first, then the noodles, then pickles, and tomatoes, and finally the cooked hot dog. I have been using two rice paper sheets because mine are somewhat thin, but it depends on which brand you have on if you want to use one or two. For the pickles, my pickles were a little smaller so I usd two, but if you have longer larger pickles you could just use one.
Serving the hot dog frsh rolls
After you roll them, slice in half and put them on a plate like this with the cut half facing up. Top with poppy seeds and celery seeds or celery salt.
These were so good! They blasted past my expectations and I couldn’t stop eating them!
I love fresh mint and I have actually put a lot of these ingredients on a regular hot dog before, so the flavors really worked!
Twists on this recipe
You could lean more into the hot dog side of things, or you could lean more into the fresh roll side of things with some ingredient swaps. The main thing I was missing from a chicago dog was sport peppers. Peanuts would also be great! Keep your ketchup away from the recipe though.
For more fun hot dog ideas check out my make your own hot dog bar, or my favorite hot dog focaccia!
Hot Dog Fresh Rolls
Ingredients
Sauce
- 1/4 cup mayo
- 1/4 cup relish
- 2 tablespoons yellow mustard
- 2 tablespoons dijon mustard
- 2 tablespoons sriracha
- 1 tablspoon soy sauce
Rolls
- 6 ounces thin rice vermicelli
- 8 hot dogs
- 16 round rice paper sheets
- 2-4 pickles cut into 1/4 spears
- 2 vine ripened tomatoes cut into small wedges
- 40 mint leaves
- celery seed / celery salt
- poppy seeds
Instructions
- Make the sauce by mixing all the ingredients in a bowl. Stir to combine and taste. Adjust the sauce ratio to your desired taste.
- Prepare the vermicelli according to the package instructions. Strain and toss with a splash of oil to prevent sticking. Store in the fridge to cool for a half hour.
- Cook the hot dogs on a grill or in a frying pan to char on all sides. Remove from heat and allow to cool for 5 or 10 minutes.
- Prepare a pan or large shallow bowl with room temperature water.
- Dip one or two of the rice paper sheets into the water for about 2 seconds each. It depends on how thick or sturdy your rice paper is on weather you want to use one or two pieces.
- Place the rice paper on the work surface. Top with about 5 mint leaves, then add some rice noodles. Then add a slice or two of the pickles depending on how big your pickles were. Add a few pieces of tomato, then finally the hot dog.
- Roll the paper around the filling as tight as you can making sure the ends of the roll are close to the ends of the hot dogs.
- Repeat with remaining hot dogs.
- Slice the rolls in half and arrange them on a serving dish with the dipping sauce. Top with a sprinkle of celery and poppy seeds