Shrimp And Pork Meatball Wraps With Vietnamese Dipping Sauce

By Sunset
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1/4 cup unseasoned rice vinegar

2 tablespoons sugar

1 tablespoon fresh lime juice

1 tablespoon Thai or Vietnamese fish sauce (nam pla or nuoc mam)

1 teaspoon Sriracha red chili sauce

1 large egg white, lightly beaten

2 green onions, minced

2 tablespoons minced cilantro

1 tablespoon grated fresh ginger

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/2 cup finely chopped napa cabbage

1/2 cup panko (Japanese-style bread crumbs)

1/2 pound peeled, deveined shrimp, tails removed, finely chopped

1/4 pound ground pork

1/4 cup vegetable oil

About 20 medium butter lettuce leaves (from 2 heads)

1/2 cup finely shredded daikon radish, preferably shredded with a mandoline

1/2 cup finely shredded carrot, preferably shredded with a mandoline

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