Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

  • Joodeee Posted: 04/03/10
    Worthy of a Special Occasion

    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.

  • KristineA Posted: 04/01/11
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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!

  • bellcomstock Posted: 01/11/14
    Worthy of a Special Occasion

    We loved this! I was worried about the quantity, but it served 4 nicely as a light dinner. Do NOT skip the sauce -- it tastes just like the sauce in my local Vietnamese restaurant.

  • JessicaJJM Posted: 02/22/14
    Worthy of a Special Occasion
    Oconomowoc, WI

    Very, very good. I changed the recipe a bit by adding yellow curry, Chinese 5 spice and a bit of minced garlic. I also deep fried them in a small (Fry Daddy) deep fryer at 350 degrees for 6 minutes, rather than frying them in a pan per the recipe. That really alleviated any breakage issues and provided nicely shaped meatballs with a nice brown crunchy shell. A little wasabi on the side of the plate made for a fun zing.


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