Thai Style Chicken Summer Rolls

Thai Style Chicken Summer Rolls

Yield: 8 Rolls (16 pieces)
4 Bovine & Swine Thai Style Chicken Sausage
8 dry rice paper wrappers
1 English cucumber, - cut into 2 inch x 1/4 inch sticks (peeling skin off is optional)
2 C green cabbage - shredded
1/2 bunch of cilantro
1 oz fresh mint
1 oz fresh Thai basil

Preheat a large skillet with a tablespoon of sesame oil or olive oil, over medium heat. Slice each sausage in half lengthwise and place in the skillet (cut side down) for 2 minutes or until brown. Flip sausage over to do the same on the other side. Bring water to a simmer and set aside. Dip the rice wrapper into the water for 5 seconds and then remove. Place one sausage slice down the middle of the rice paper in a straight line. Start layering the ingredients with a few leaves of basil, mint and cilantro. Add one piece of cucumber and 2 tablespoons worth of shredded cabbage. Roll the summer roll like a burrito as tight as possible without breaking. Slice the summer rolls into halves to share or serve as a whole. Dip in Scallion Miso Vinaigrette (recipe below).

Scallion Miso Vinaigrette

Yield: 3 quarts (decrease size based on desired servings)
½ C sambal
2 C rice wine vinegar
1 C lemon juice
1.5 C sugar
3 shallots
9 garlic cloves
4 bunches of cilantro (some stem attached)
25 scallion white bottoms
3 C vegetable oil or blended oil
1 C soy sauce

Add all the ingredients into the blender and blend until very smooth (very few specks of green showing). Pour into a small ramekin or dipping dish.