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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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