Rice Paper Wraps with Vegetables

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 cup bean sprouts 
• 2 tablespoons sesame seed black
• 1 teaspoon chili flakes 
• 0.3 cup cilantro leaves 
• 3.5 ounce enoki mushrooms 
• 1 teaspoon kosher salt 
• 12 servings kosher salt and pepper black freshly ground
• 2 teaspoons juice of lime 
• 1 cup buckwheat noodles cooked
• 0.5 cup orange juice freshly squeezed
• 0.3 cup pickled ginger 
• 0.5 cup bell pepper red julienned
• 1 package rice paper wrappers 
• 1 teaspoon rice wine vinegar 
• 1 tablespoon sesame oil 
• 1 teaspoon sesame oil 
• 1 cup snow peas julienned
• 3 tablespoons soya sauce 
• 3 tablespoons sugar 
• 12 servings warm water for soaking rice paper wrappers
• 0.5 cup bell pepper yellow julienned

Equipment

• bowl
• whisk
• mixing bowl
• kitchen towels

Directions

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. 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. Season, to taste, with salt and pepper.
4. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
5. To serve, slice the roll in half on a bias.
6. Serve with Orange-Chili Dipping Sauce.
7. In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
8. Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse.
9. Serve at room temperature.