- 1 (12 ounce) package al fresco® Spicy Jalapeno Chicken Sausage
- 1/4 cup rice vinegar
- 1 1/2 teaspoons sugar
- 1/8 teaspoon salt
- 1 cup grated carrots
- 1/2 cup shredded daikon radish or jicama
- 1/4 cup fat-free mayonnaise
- 1 1/2 teaspoons hot chili sauce (such as Sriracha®)
- 8 spring roll skins (8-inch)
- 1 fresh seeded cucumber, cut into strips
- 1/4 cup fresh chopped cilantro leaves
- Whisk together rice vinegar, sugar and salt in medium bowl. Add carrots and daikon tossing to mix. Refrigerate until serving.
- Whisk together mayonnaise and Sriracha in small bowl. Chill.
- Preheat grill pan (or grill) to medium-hot. Grill sausage links until heated through, then slice into strips 4 – 6 inch long.
- To assemble, dip spring roll skin into lukewarm water then let dry. Place cucumber slices on one side of roll and an equal portion of the pickled vegetables, add a grilled sausage slice, cilantro and drizzle with the Sriracha mayonnaise.
- Roll (like a taco) and serve immediately. Garnish with sprigs of fresh cilantro.