Asian Salad Wraps

Name: Asian Salad Wraps
Yield: makes 18
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 jícama (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

January 26, 2012

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 3 hours.

Recipe information

Yield
makes 18

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 jícama (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

Preparation

Step 1
Whisk together the hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.
Step 2
Cook the noodles according to package instructions; drain. Combine the noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.
Step 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.
Step 4
Place 1 lettuce leaf (or part of a leaf) on top of 1 wrapper so the top edge of the leaf extends over the top edge of the wrapper. Top with a mix of bell peppers, jícama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.
Step 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 the remaining wrappers and filling, working 3 at a time.
Step 6
Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes