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Nutrition Facts
Serving Size 50 g
(Approx. 6 Servings)
Amount Per Serving
Calories 150 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 350 mg 15%
Total Carbohydrate 6 g 2%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 5 g
Vitamin A 2% Iron 4%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Frankroll
Prep Time
5 minutes
Cook Time
6 minutes
Total Time
11 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 wonton wrappers
.3330 cup(s) shredded cheddar cheese
2 H-E-B Texas Heritage Original Beef Hot Dogs, cut into thirds
2 Byer's Best Sriracha Dill Spears, cut into thirds
2 cup(s) canola oil
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Instructions

1
Lay wonton wrappers out on a flat surface. In the center, place 1 tablespoon of shredded cheese and a piece of hot dog. Set ends pointing to corners of wonton wrapper. Place a piece of pickle next to hot dog.
2
Using your finger tips, wet edges of wonton wrappers with water. Bring the bottom corner of wrapper over hotdog, then fold in two corners (like folding an envelope). Roll it up to enclose hotdog.
3
Should the piece of pickle be too large to roll, cut in half lengthwise to make it thinner. Repeat with remaining 5 wonton skins.
4
Place a Dutch oven or deep pot over medium heat. Add oil (use a thermometer for best results, temperature between 325ºF to 350ºF.)
5
Fry 3 to 5 minutes or until golden brown and crispy.
6
Remove from oil and drain on a wire rack.

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