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Vegetable Crudite Rolls with Spicy Thai Dipping Sauce

  • 6servings
  • 127calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, H, C, E
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup fresh lemon juice

  2. 2 tablespoons Thai fish sauce

  3. 1/4 teaspoon black pepper

  4. 5 large portobello mushroom caps (about 2 pounds)

  5. Cooking spray

  6. 1/2 pound green beans, trimmed

  7. 6 romaine lettuce leaves

  8. 6 radicchio leaves

  9. 1 large red bell pepper, seeded and cut into 1/2-inch strips

  10. 1 (15-ounce) can whole baby corn, drained

  11. 1/2 cup chopped basil leaves

  12. Spicy Thai Dipping Sauce

Instructions Jump to Ingredients ↑

  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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