Vegetable Crudite Rolls with Spicy Thai Dipping Sauce

In the Thai manner, the vegetables are rolled up in lettuce leaves and dunked in the sauce.


6 servings (serving size: 2 lettuce rolls and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 9 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.5 g
Protein 6.8 g
Carbohydrate 27.3 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 1252 mg
Calcium 43 mg


1/4 cup fresh lemon juice
2 tablespoons Thai fish sauce
1/4 teaspoon black pepper
5 large portobello mushroom caps (about 2 pounds)
Cooking spray
1/2 pound green beans, trimmed
6 romaine lettuce leaves
6 radicchio leaves
1 large red bell pepper, seeded and cut into 1/2-inch strips
1 (15-ounce) can whole baby corn, drained
1/2 cup chopped basil leaves


Prepare grill or broiler.

Combine first 4 ingredients in a large zip-top plastic bag, and seal. Marinate 15 minutes, turning occasionally. Remove mushrooms from bag; discard marinade. Place mushrooms on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side. Cut mushrooms into 1/2-inch-thick slices; set aside.

Steam green beans, covered, 5 minutes or until tender.

Arrange romaine and radicchio leaves on a large platter. Divide mushrooms, green beans, bell pepper, and corn evenly over lettuce. Sprinkle with basil. Roll up, and serve with Spicy Thai Dipping Sauce.


July 1999
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