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Gallery Asian Salad Wraps Recipe Summary Servings: 9 Yield: Makes 18

Ingredients Ingredient Checklist 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

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.

Gallery Asian Salad Wraps

Recipe Summary Servings: 9 Yield: Makes 18

Asian Salad Wraps

Asian Salad Wraps

Asian Salad Wraps

Recipe Summary Servings: 9 Yield: Makes 18

Recipe Summary

Servings: 9 Yield: Makes 18

Servings: 9

Yield: Makes 18

9

Makes 18

Ingredients

Ingredients

  • 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

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.

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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All Reviews for Asian Salad Wraps

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All Reviews for Asian Salad Wraps

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Reviews: Most Helpful

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