Begin by wetting one side of the wonton wrappers. Stack them and cut them into two pieces. Heat oil in a deep pan to 180°C (350°F). Carefully add the wonton pieces and fry until they turn golden brown and crisp, about 2-3 minutes. Remove and drain on paper towels.

In a non-stick frying pan over medium heat, lay the bacon slices side by side. Cook them until they are crispy and golden, which should take about 4-5 minutes. Once done, transfer the bacon to a plate lined with paper towels.

Utilizing the same pan, reduce the heat to medium-low. Add the hot dog sausages and cook for about 2 minutes, turning occasionally until browned and heated through. Remove them from the pan and set aside.

In a mixing bowl, whisk together the flour, pinch of salt, and water until you reach a smooth batter. Let it rest for a few minutes.

Preheat a non-stick skillet over medium heat and grease it with cooking oil. Pour about ¼ of the batter into the skillet, swirling it to spread evenly. Cook for about 2-3 minutes. Add an egg and sprinkle with sesame seeds before flipping.

Place the cooked crepe on a clean surface. Layer with coriander, cheese, bacon, hot dogs, wonton crackers, and lettuce. Fold and roll tightly.

Slice the jianbing in half and serve immediately with pickles or your favorite dipping sauce.