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
Preparation
Whisk together hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.
Cook noodles according to package instructions; drain. Combine 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 1/2 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 that the top edge of the leaf extends over top edge of 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 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.
