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.

Yield: 6 servings (serving size: 2 lettuce rolls and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 9%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.8g
  • Carbohydrate: 27.3g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 1252mg
  • Calcium: 43mg

Ingredients

  • 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
  • Spicy Thai Dipping Sauce

Preparation

  1. Prepare grill or broiler.
  2. 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.
  3. Steam green beans, covered, 5 minutes or until tender.
  4. 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.
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