Method

1. Gently peel the sausage casings from the sausages and place each filling onto a plate, ensuring to keep its long shape.
2. Working with two rice paper sheets at a time, briefly dip them in water until soft. Lay them onto a damp surface, slightly overlapping to form a longer sheet.
3. Place one sausage filling along the edge closest to you. Roll tightly away from you, folding in the sides halfway through to create a compact roll. Repeat with remaining sausages.
4. Add sesame seeds to a shallow bowl and roll each sausage roll in the seeds until evenly coated.
5. Using a wet knife (to prevent sticking), slice each roll into 2–3 cm pieces - they should resemble sushi-style bites.
6. Heat a drizzle of olive oil in a frying pan over medium heat. Place the pieces cut-side down and cook for 6–7 minutes, or until the sausage is cooked through and the rice paper is golden and crispy.
7. Flip and cook the other side until crisp, then remove from the pan.
8. Serve immediately with soy sauce for dipping.