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1
In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft.
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2
Lay wrapper out on a tea towel to absorb excess water.
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3
Transfer wrapper to a flat surface.
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4
About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger.
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5
Season, to taste, with salt and pepper.
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6
Sprinkle the top 1/3 of the rice wrapper with black sesame seeds.
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7
Carefully fold the bottom of the rice paper wrapper over the vegetables.
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8
Turn in the sides and continue rolling up from the bottom.
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9
To serve, slice the roll in half on a bias.
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10
Serve with Orange-Chili Dipping Sauce.
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11
*Cook's Note: Rice paper wrappers can be found in Asian markets and at gourmet stores.
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12
Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won't be easy to work with if they absorb too much water.
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13
If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.
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14
1 teaspoon sesame oil
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15
1 teaspoon rice wine vinegar
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16
1 cup cooked buckwheat noodles
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17
In a medium sized bowl, whisk together the sesame oil and rice wine vinegar.
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18
Toss the cooked buckwheat noodles in the sesame mixture.
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19
Set aside.
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20
1/2 cup freshly squeezed orange juice
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21
3 tablespoons sugar
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22
3 tablespoons soy sauce
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23
2 teaspoons lime juice, about 1/2 lime
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24
1 tablespoon sesame oil
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25
1 tablespoon balsamic vinegar
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26
1 teaspoon chili flakes
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27
1 teaspoon kosher salt
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28
Whisk together all the ingredients in a mixing bowl.
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29
Allow the sauce to stand for 30 minutes so that the flavors can infuse.
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30
Serve at room temperature.
