Vegetable Crudite Rolls with Spicy Thai Dipping Sauce

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.

Cooking Light JULY 1999

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


  • 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


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.

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

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Vegetable Crudite Rolls with Spicy Thai Dipping Sauce recipe