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