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
Whisk together hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.
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.
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.
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.
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.
Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.