Lettuce Bundles

INGREDIENTS

1/2 cup orange juice
2 tablespoons sugar
1 teaspoon cornstarch
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar
1/2 teaspoon grated orange peel
2 heads butterhead (Boston or Bibb) lettuce, separated into 24 medium leaves (or 12 large leaves, cut in half)
1 large red bell pepper, cut into thin 2-inch-long strips (about 1 1/2 cups)
1/2 English cucumber, cut into julienne (matchstick-cut) strips (1 cup)
1 cup julienne (matchstick-cut) carrots

DIRECTIONS

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.

Recipe Provides: Vegetables 1/4c