Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

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


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

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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