How To Make Sweden's Weirdest Street Food - Tunnsbrodrulle!

It's so weird, but it's so good. Okay, so picture this. It is midnight in Sweden, and you need something to soak up all that alcohol. Well, I've got the perfect thing for you. You like hot dogs? Uh-huh. Mashed potatoes? Of course. Icy cold shrimp? All right, I get that. But stick with me. It works. Today we're making a classic Swedish street food called... Tumbratsrulle. I don't know how to say it, but it's this. You're going to want to stick around because this is not your everyday street food. It is a weird combination of a bunch of things that are great by themselves, but it might just be your new favorite. So what makes up a Tumsbrutrulle? We need hot dogs, mashed potatoes, shrimp salad, and then something to wrap it all up in. We're going to start by making mashed potatoes. Peel yourself four to six potatoes, cut those up into cubes, and then put them into a pot of cold water. Then crank the heat to high, bring it up to a boil, and let those simmer until they are fork tender. It's going to take about 10 to 15 minutes for those potatoes to cook. So in the meantime, we can get working on our shrimp salad. To make this super easy, I'm using frozen pre-cooked shrimp with the tail on, just like you'd get for a shrimp cocktail. I've got about half a pound. It should be enough to make at least one or two of these, and then maybe have some leftover. It doesn't really matter what size shrimp you get, because we're going to chop these up anyways. So all we're going to have to do is take the tail off. Just go ahead and give it a little pinch. Tail comes off, and we put these back in the bowl. We don't want extra water in our shrimp salad. It's just going to make it runny. So pat these dry with a paper towel, and then just go ahead and chop these up. It doesn't have to be anything crazy. I think the bigger the chunks, the better. Just give it a quick run through with a knife, and we're good to go. Once the shrimp are all chopped up in the bowl, we are going to add one tablespoon of mayonnaise. I also like a little bit of mustard in here too, so we'll just go ahead and put in just one squeeze. The juice of one lemon, and then a couple sprigs of dill. Do not skip this. Go get fresh dill. It makes a big difference, trust me. A little bit of salt, a little bit of pepper. If we were making just a shrimp salad, we could add so many things to this, but we're going to keep it simple. Don't forget, there's a lot of components going into this one wrap, so we're going to keep every component very simple. Once those potatoes are tender, it's now safe to drain off all the water. I highly suggest you get yourself a potato ricer. You don't need one, but it makes for extra creamy mashed potatoes. Once your potatoes are mashed, we're going to throw in a tablespoon and a half of butter, one tablespoon of milk. Then we're going to start with a teaspoon of salt. You can always add a little bit more if it needs it. You know what? That is just not enough butter. We're going to need a little bit more. We'll call it two to three tablespoons total. You want these to be a little bit on the thicker side as far as mashed potatoes go, because don't forget we're putting that shrimp salad right on top of there, so this will give it something to soak into. If you'd like to help out the channel, I have links in the description below to things like my knife or this little clear pot. They're affiliate links through Amazon, so if you click one of those links and then buy anything on Amazon in 24 hours, I get a little kickback. It's those little things that help keep the channel going without asking you guys for any money. If you're going to buy something on Amazon and you don't mind clicking one of the links, I would very much appreciate it. Now back to cooking. Sweden takes hot dogs very seriously, so I suggest you spring for the best hot dog that you can find around you. Normally, they use these really long, like foot-long plus hot dogs. I couldn't find any here. I got the longest ones I could find. I'm going to plan on cooking two to three of these per wrap. It sounds crazy, but don't forget this is like a drunken street food thing. Cook your hot dogs however you normally like to cook it, whether it's boiled, microwave, grilled. I'm going to cook mine in my cast iron skillet over medium heat just so they're heated all the way through and they get a little bit of color. Now we can put this all together, but there's one more crucial part, the bread. A lot of recipes I've seen, people say use tortillas. I don't agree with that. The word tunsbrudrulle means thin bread roll. I guess a tortilla would work, but I found an even better substitute. If you go to Trader Joe's and you get their lavash bread, this is one of the closest things that you could find. It is a very thin wheat bread, and I think it works perfectly. Put this together. I like to take a little bit of butter, rub it all over that lavash bread, and then just warm it up a little bit. You can do it in a low oven. You can just do it in the microwave for 10 seconds. It makes it slightly more flexible and pliable to be able to wrap these things, especially this lavash tends to dry out pretty easy, so the butter helps keep it nice and moist. Take that lavash, lay it down. We're going to take a little bit of Dijon mustard, smear it all over the middle, then get a good scoop of your mashed potatoes, plop those right down. You can do this horizontally. You can do a catty corner. Cooked hot dogs go in, kind of make a little pocket for that shrimp salad. Then next, I'm going to do a little bit of mixed greens in here, kind of balance out some of those other calories. We're not done yet. Shrimp salad goes right in the middle of those hot dogs. I like a little bit of raw onions for some crunch. Then we take a little bit of ketchup. You want to get crazy? You could use curry ketchup. I'm using regular ketchup. Make a little design on the top there. Then comes my favorite part, these French fried onions going right on top. Don't be shy. Never did I say that this was going to be healthy. In fact, if you want to know how many calories are in this one portion, I'm going to put them in the description below. Beware, you may not want to look. To roll this up, we're going to fold the bottom up, fold those sides in over each other. Now you've got the perfect Tunz bread roula to soak up all that alcohol or just one of those midnight snacks. It's not the easiest thing to do because this has also been sitting out a while. I've been filming, but there we go. Also, this thing's a beast. This has got to be like three pounds. All that's left is to give it a try and see how it is. Before we dive into this, I want to hear your suggestions on what you want to see from the next food video. Drop it in the comments. Here we go. I can't explain it, but somehow it works. Oh yeah. I haven't eaten anything today and I could probably take down this whole thing. It's also been sitting so long since I've been filming, but all the flavors just got to know each other really well.