Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

Ingredients

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

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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