Fry the hotdogs over medium heat until nicely browned and cooked through.
Split the hotdog rolls and spread both sides with plant-based butter, if using.
Assemble the roll starting with salad leaves, then the hotdog, carrot and cucumber and a mix of the mayo and sweet chilli sauce. Top with micro leaves and fresh chilli.
Share the chopped vegetables over the hotdogs, mixing the mayo and sriracha sauce before drizzling over the top. Finish with a squeeze of lime juice.
Combine the topping ingredients and adjust seasoning. Place the hotdog in the roll and top with the slaw.
Serving Size 4