Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce
Photo by Iain Bagwell


  • ¼ pound ground pork
  • ½ cup finely shredded carrot, preferably shredded with a mandoline
  • About 20 medium butter lettuce leaves (from 2 heads)
  • ½ cup finely shredded daikon radish, preferably shredded with a mandoline
  • ¼ cup unseasoned rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon Sriracha red chili sauce
  • + 15 more ingredients
    • ½ cup finely chopped napa cabbage
    • 1 tablespoon Thai or Vietnamese fish sauce (nam pla or nuoc mam)
    • 2 green onions, minced
    • ½ pound peeled, deveined shrimp, tails removed, finely chopped
    • ½ teaspoon kosher salt
    • ¼ cup vegetable oil
    • 1 tablespoon fresh lime juice
    • ½ cup panko (Japanese-style bread crumbs)
    • 1 large egg white, lightly beaten
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon grated fresh ginger
    • 2 tablespoons minced cilantro

1. Make sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside. 2. Make meatballs: In a large bowl, combine egg white, onions, cilantro, ginger, pepper, salt, and cabbage. Stir in panko. Add shrimp and pork, breaking up with your fingers, and mix well with your hands. Ch...

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