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Asian Salad Wraps

These chive-tied bundles are filled with matchstick-sliced vegetables and soft sesame noodles. No utensils are needed -- just grab one and enjoy.

  • Servings: 9
  • Yield: Makes 18

Source: Martha Stewart Living, June 2005


  • 1/4 cup plus 3 tablespoons hoisin sauce
  • 1/4 cup fresh lime juice
  • 3 tablespoons soy sauce
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons mild Asian chile oil
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon packed light-brown sugar
  • 4 ounces thin, dried rice-stick noodles
  • 2 tablespoons fresh cilantro leaves, coarsely chopped
  • 18 round rice-paper wrappers (6 inches in diameter)
  • 1 head green-leaf lettuce, leaves separated, inner stalks of leaves cut out
  • 1/2 small red bell pepper, julienned
  • 1/2 small yellow bell pepper, julienned
  • 1 small jicama (about 12 ounces), peeled and julienned
  • 2 medium carrots, peeled and julienned
  • 1 package (3 1/2 ounces) enoki mushrooms
  • 3 1/2 ounces pea shoots (about 2 cups), trimmed
  • 18 fresh chives


  1. Whisk together hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.

  2. Cook noodles according to package instructions; drain. Combine noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.

  3. Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1 1/2 minutes. Lay the wrapper flat on a paper towel or a piece of parchment paper. Cover with another paper towel or piece of parchment paper. Repeat with 2 more wrappers. Lay the wrappers flat on a clean work surface.

  4. Place 1 lettuce leaf (or part of a leaf) on top of 1 wrapper so that the top edge of the leaf extends over top edge of wrapper. Top with a mix of bell peppers, jicama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.

  5. Fold the bottom two-thirds of the wrapper up over the filling. Fold 1 side over the filling and roll up tightly, being careful not to tear the wrapper. Gently tie a chive around the middle of the wrap to hold it together. Transfer to a large platter; cover with a damp paper towel. Repeat with remaining wrappers and filling, working 3 at a time.

  6. Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

Cook's Notes

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to three hours.

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