Asian Salad Wraps

• 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.

hoisin sauce, lime juice, soy sauce, sesame seeds, chile oil, fish sauce, lightbrown sugar, thin, fresh cilantro, rice, red bell pepper, yellow bell pepper, jicama, carrots, enoki mushrooms, shoots, chives

Taken from www.epicurious.com/recipes/food/views/asian-salad-wraps-392457 (may not work)