Lettuce Bundles

 

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

• 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.