For the Sausage:

• 1 lb. ground chicken
• 2/3 cup cooked brown rice
• 1 tbsp. oyster sauce
• 2 tsp. soy sauce
• 1/8 rounded cup chopped cilantro
• 1 large clove garlic, minced
• 2 rounded tsp. minced ginger
• 1/2 tsp. sugar
• 1/2 tsp. black pepper
• 1 egg
• 1 tbsp. olive oil

For the Dipping Sauce:

• 1 tbsp. soy sauce
• 1 1/2 tsp. sugar
• 1 tbsp. rice wine vinegar
• 1/3 cup oyster sauce

For Wrapping:

• 12 large lettuce leaves
• Pickled Carrots and Daikon
• fresh cilantro

INSTRUCTIONS:

1. Combine all of the sausage ingredients in a medium mixing bowl mix until blended. The sausage mixture will be sticky. Shape into four sausage links approximately 1" x 8". To form each sausage, line up 1/4 of mixture across a small sheet of plastic wrap. Cover mixture with plastic wrap as you roll and tuck it into the desired dimension.
2. Preheat a large non-stick skillet on medium heat. Add oil. Uncover and roll each sausage into the skillet, using hands or spatula to reshape it if necessary once in the pan. Cook for 8 to 10 minutes total, or until the center is no longer pink, turning over half way through. The sausages will not be completely round as they flatten during cooking.
3. To make the dipping sauce, whisk soy sauce, sugar, and rice wine vinegar until sugar dissolves. Add oyster sauce and whisk to combine.
4. To serve, cut each sausage into thirds. Place on lettuce leaf. Add desired amount of Pickled Carrots and Daikon, cilantro, and dipping sauce. Roll up lettuce into a log. Enjoy with addition dollop of dipping sauce if desired.