Grilled Fresh Rolls

	Measure:
Thin rice noodles	4 oz.
Field Roast™ Italian Garlic & Fennel Sausage Links	2 each
Safflower oil	1 tsp.
Spring roll wrappers	8 each
Green leaf lettuce	8 full leaves
Mint, fresh	4 sprigs
Basil, fresh	10 leaves
Cilantro, fresh	5 sprigs
Green onion, feathered	2 stalks
Daikon radish, peeled, matchstick cut	¼ lb.
Carrots, peeled, matchstick cut	¼ lb.
Cucumber, peeled, seeded, matchstick cut	1 each
Jalapeño pepper, cut lengthwise in thin strips	1 each
Sweet chili sauce, divided	16 oz.

Place rice noodles in a large bowl; cover with hot (just shy of boiling) water. Allow to soak for 5 minutes or until soft. Drain excess water; set aside.
In a skillet or on a grill over medium heat, brush Italian Garlic & Fennel Sausage Links with oil; cook for 3 minutes per side. Remove from heat; slice each half into two shorter pieces.
Build rolls one at a time. Place a spring roll wrapper in a bowl of warm water for 10 seconds. Remove and allow excess moisture to drip off.
Set wrapper on a clean work surface and begin stacking ingredients: lettuce leaf, noodles, Italian Garlic & Fennel Sausage Links, herbs, green onion, daikon, carrot, cucumber and jalapeño. Do not overload roll as wrapper will rip. Roll wrapper like a burrito, tucking the filling in on both sides. Rolls should be served within a few hours with sweet chili sauce on the side for dipping.