Outstanding! Used ground turkey instead of pork and regular radishes instead of daikon just because that's what I had. The second time I made it I doubled the recipe, shaped it into logs before chilling, then sliced and sauteed like crabcakes. That saved some time and they disappeared...the dipping sauce is essential.
Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce
Comments and Reviews 1-4 of 4
Joodeee Posted: 04/03/10
KristineA Posted: 04/01/11
These were delicious! I made it as a main meal, not an appetizer. I only had two (boneless)pork chops in the freezer, but 4 people to feed. I also had a small amount of frozen shrimp- again, not enough for a full meal, so I figured this was the perfect recipe... and it was!! I used my food processor to chop up the pork chops and shrimp and followed the meatball recipe as posted. I made the dipping sauce as well as a peanut sauce I've made for pork balls in the past (we like the peanut sauce better on the meatballs and the dipping sauce better on the brown rice I made to go with this) and served it with brown rice and salad green, as I didn't have any nappa cabbage. We will definitely make this again! It was really good and really easy!
lilmel978 Posted: 01/12/11
This recipe was awesome! I loved the flavors. It was fun and different. It was a big hit at my house.
capentalc Posted: 09/14/12
Super easy to make and oh so tasty! I never write reviews for food before but my kids and I love this recipe so much I had to let everyone know how wonderful it was. Awesome!