cateory: cuisine
Asian salad wraps
Reviews: 198
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
- 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.
How to make
Asian salad wraps
Asian salad wraps
- Whisk together the hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.
- 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.
- Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1˙ 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 the top edge of the leaf extends over the top edge of the 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 the 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.
Comments for
Asian salad wraps
Asian salad wraps
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