Prep Time 15 minutes
YIELD Makes 6 servings
|1/4||cup reduced-sodium soy sauce|
|2||tablespoons lime juice|
|1||clove garlic, crushed|
|1/2||teaspoon finely chopped fresh ginger|
|1/4||teaspoon dark sesame oil|
|1/8||to 1/4 teaspoon red pepper flakes|
|1/2||cup grated cucumber|
|1/3||cup grated carrot|
|1/4||cup sliced yellow bell pepper, (1 inch)|
|2||tablespoons thinly sliced green onion|
|18||small leaf lettuce leaves or Bibb lettuce leaves from inner part of head|
|Sesame seeds (optional)|
- Combine soy sauce, lime juice, honey, garlic, ginger, oil and pepper flakes in small bowl.
- Combine cucumber, carrot, bell pepper and green onion in medium bowl.
- Add 1 tablespoon soy sauce mixture to vegetable mixture; stir until blended. Place about 1 tablespoon vegetable mixture on each lettuce leaf. Roll up leaves; top with sesame seeds at time of serving, if desired. Serve with remaining sauce.
|Serving Size:||3 rolls with 1 tablespoon dipping sauce|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||11 %|
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