• 24servings
  • 30minutes
  • 15calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C

Ingredients Jump to Instructions ↓

  1. 1/2 cup orange juice

  2. 2 tablespoons sugar

  3. 1 teaspoon cornstarch

  4. 1/8 teaspoon crushed red pepper flakes

  5. 1 tablespoon cider vinegar

  6. 1/2 teaspoon grated orange peel

  7. 2 heads butterhead (Boston or Bibb) lettuce, separated into 24 medium leaves (or 12 large leaves, cut in half)

  8. 1 large red bell pepper, cut into thin 2-inch-long strips (about 1 1/2 cups)

  9. 1/2 English cucumber, cut into julienne (matchstick-cut) strips (1 cup)

  10. 1 cup julienne (matchstick-cut) carrots

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with wire whisk until cornstarch is completely dissolved. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.

  2. Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter. Serve bundles with sauce.


Send feedback