Ingredients
- Prep Time: 1 hour
Yield: Serves 6 as an appetizer (makes 18 to 20 meatballs)
Ingredients
DIPPING SAUCE
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
MEATBALLS
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
SERVING
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
Description
Shrimp And Pork Meatball Wraps With Vietnamese Dipping Saucefrom Sunset Magazine @ Http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001964024
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