Asian Salad Wraps Recipe

Name: Asian Salad Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Cook the noodles according to package instructions; drain.
3
Combine the noodles, hoisin mixture, and cilantro in a large bowl; toss.
4
Let stand at room temperature, tossing occasionally, 15 minutes.
5
Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1 1/2 minutes.
6
Lay the wrapper flat on a paper towel or a piece of parchment paper.
7
Cover with another paper towel or piece of parchment paper.
8
Repeat with 2 more wrappers.
9
Lay the wrappers flat on a clean work surface.
10
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.
11
Top with a mix of bell peppers, jicama, carrots, mushrooms, and pea shoots.
12
Place a small amount of the marinated noodles on top of the vegetables.
13
Fold the bottom two-thirds of the wrapper up over the filling.
14
Fold 1 side over the filling and roll up tightly, being careful not to tear the wrapper.
15
Gently tie a chive around the middle of the wrap to hold it together.
16
Transfer to a large platter; cover with a damp paper towel.
17
Repeat with the remaining wrappers and filling, working 3 at a time.
18
Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

1944

kcal

Calories

Fat

398

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup plus 3 tablespoons hoisin sauce, 1/4 cup fresh lime juice, 3 tablespoons soy sauce, 3 tablespoons toasted sesame seeds, and more.

Yes, Asian Salad Wraps falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Salad Wraps

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