Hot Dog Fresh Rolls

Vietnamese style fresh rolls loaded with hot dogs and typical Chicago style hot dog toppings

Prep Time30

Cook Time5

Resting time30

Servings: rolls

Calories: 366kcal

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