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
Directions
1
Make the sauce by mixing all the ingredients in a bowl. Stir to combine and taste. Adjust the sauce ratio to your desired taste.
2
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.
3
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.
4
Prepare a pan or large shallow bowl with room temperature water.
5
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.
6
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.
7
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.
8
Repeat with remaining hot dogs.
9
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