Rice Paper Wraps with Vegetables

• Warm water, for soaking rice paper wrappers
• 1 package rice paper wrappers, see Cook's Note*
• 1/4 cup cilantro leaves
• 1/2 cup julienned red bell pepper
• 1/2 cup julienned yellow bell pepper
• 1 cup snow peas, stringed and julienned
• 3 1/2 -ounce package enoki mushrooms
• 1 cup bean sprouts
• 1 recipe seasoned Buckwheat or Soba Noodles, recipe follows
• 1/4 cup pickled ginger
• Kosher salt and freshly ground black pepper
• 2 tablespoons black sesame seeds
• Orange-Chili Dipping Sauce, recipe follows

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

water, rice paper, cilantro, red bell pepper, yellow bell pepper, snow peas, enoki mushrooms, bean sprouts, noodles, pickled ginger, kosher salt, black sesame seeds, orangechili dipping sauce

Taken from www.foodnetwork.com/recipes/rice-paper-wraps-with-vegetables-recipe.html (may not work)