Food & Cooking Recipes Appetizers Asian Salad Wraps Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 9 Yield: 18 These chive-tied bundlesare filled with matchstick-sliced vegetables and soft sesame noodles. No utensilsare needed -- just grab one and enjoy. Ingredients 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 Directions 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. 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. Rate it Print