12 hot-dogs


12 original Lesters hot-dog wieners

45 ml (3 tbsp) vegetable oil

2 cloves garlic, minced

30 ml (2 tbsp) chopped ginger

250 ml (1 cup) chicken broth

80 ml (1/3 cup) brown sugar

30 ml (2 tbsp) rice vinegar 30 ml (2 tbsp) ketchup

30 ml (2 tbsp) soy sauce

30 ml (2 tbsp) orange juice 15 ml (1 tbsp) cornstarch

5 ml (1 tsp) sambal oelek

12 egg roll wrappers, thawed

2 green onions, thinly sliced

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  1. Heat 5 ml (1 tsp.) oil in a saucepan over medium-high heat. Cook garlic and ginger for about 30 seconds, until aromas are released.
  2. In a bowl, combine chicken broth, brown sugar, rice vinegar, ketchup, soy sauce, orange juice, cornstarch and sambal oelek.
  3. Add the mixture to the saucepan and bring to a boil. Simmer, stirring, until thickened. Remove from heat, and set aside.
  4. Lay the pastry sheets at an angle on the work surface. Place a hot dog in the center of each sheet. Roll up tightly, then brush the top with a little water to seal the dough.
  5. Preheat hot-air fryer to 190°C (375°F).
  6. Brush rolls with remaining oil.
  7. Place half the rolls in the fryer basket. Cook for 6 to 7 minutes, until golden and crisp. Remove from basket and place on a plate lined with paper towels. Repeat with remaining rolls.
  8. Remove paper towel, then coat rolls with a little sauce. Garnish with green onions and serve remaining sauce alongside for dipping.

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