Smoked Sausage Fresh Rolls

Looking for adventure?  Fun?  Talk value?  Deliciousness?  It’s here!

Ingredients

ROLLS

—6 Links-Queen City Sausage; Smoked Sausage or favorite

—6 OZ Rice vermicelli

—6 or 12 Rice paper sheets.  I doubled up, but you may not need to

—6 OZ Sauerkraut

—1 Onion.  Sliced and sautéed

—2 TBLS Everything But the Bagel seasoning.  Optional

SAUCE

—1/4 Cup Mayonnaise

—1/4 Cup Relish

—2 TBLS Sriracha

—2 TBLS Dijon mustard

—2 TBLS Yellow mustard

Directions

  1. Make the sauce and keep in the refrigerator until serving

  2. Prepare the vermicelli according to package instructions.  Once cooked strain and toss with light oil to prevent sticking.  Refrigerate for about 20-30 minutes

  3. Grill or broil the sausages.  Let them cool for about 5 minutes

  4. Use a pan with room temperature water.  Place a piece of rice paper in the water for about 3 seconds and remove

  5. Quickly add the sausage, sauerkraut, and vermicelli to the rice paper.  Roll up like a burrito.  You may need to use 2 sheets per roll for durability.  Repeat 5 more times.  Note: We trimmed the ends off of the sausages to ensure a good fit

  6. Apply the Everything But the Bagel seasoning generously

  7. Slice the rolls in half and serve with the dipping sauce

NOTE: You may want to pan fry the rolls once assembled. Not necessary but delicious.

PRINT PAGE

Previous

TEXAS TAILGATE TWINKIES