Asian Salad Wraps


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


  • ¼ cup plus 3 tablespoons hoisin sauce

  • ¼ 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

  • ½ small red bell pepper, julienned

  • ½ small yellow bell pepper, julienned

  • 1 small jicama (about 12 ounces), peeled and julienned

  • 2 medium carrots, peeled and julienned

  • 1 package (3 ½ ounces) enoki mushrooms

  • 3 ½ 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 theminto thin matchstick-size pieces using asharp knife or a mandoline. Refrigerate them in an airtight container untilready to use, up to three hours.

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