Yield: 8 servings
|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.