ROLL-UPS:

6 c. water
2 tbsp. chicken bouillon
1 tsp. dried onion
6 lg. Romaine leaves
18 carrot sticks
1 (10 oz.) pkg. frozen asparagus or 6-12 fresh asparagus spears
12-18 fresh whole green beans

SAUCE:

4 egg yolks
1/3 c. water
3 tbsp. lemon juice
3 tbsp. non dairy creamer or milk
1/4 tsp. salt
Dash of pepper
1/2 c. butter

In a skillet combine water, bouillon and onion. Cut center veins from Romaine and blanch for a few seconds until limp. Fold leaves in thirds lengthwise. Divide vegetables and roll up in leaves. Fasten with toothpicks. Cover and simmer 12 minutes.

To Make Sauce: In small bowl stir egg yolks, 1/3 cup water and lemon juice. Add dairy product, salt and pepper. Mix well. Melt butter in top of double boiler. Stir in egg mixture. Place over boiling water. Cook and heat until thick. Pour sauce over roll-ups. 3 to 6 servings.