To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.

　　

Ingredients

makes 18

　　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 jícama (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

　　

Step 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.

　　

Step 2

Cook the noodles according to package instructions; drain. Combine the noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.

　　

Step 3

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.

　　

Step 4

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. Top with a mix of bell peppers, jícama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.

　　

Step 5

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 the remaining wrappers and filling, working 3 at a time.

　　

Step 6

Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.