Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

Name: Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce
Prep time: 1 h
Total time: 1 h
Yield: Serves 6 as an appetizer (makes 18 to 20 meatballs)
Ingredients: DIPPING SAUCE; ¼ 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; ½ teaspoon kosher salt; ½ cup finely chopped napa cabbage; ½ cup panko (Japanese-style bread crumbs); ½ pound peeled, deveined shrimp, tails removed, finely chopped; ¼ pound ground pork; ¼ cup vegetable oil; SERVING; About 20 medium butter lettuce leaves (from 2 heads); ½ cup finely shredded daikon radish, preferably shredded with a mandoline; ½ cup finely shredded carrot, preferably shredded with a mandoline

7 Ratings
6 Reviews

For extra-crispy meatballs, roll them in panko before pan-frying; you'll need a little more oil.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Kevin Crafts

Recipe Summary

prep:

1 hr

total:

1 hr

Yield:

Serves 6 as an appetizer (makes 18 to 20 meatballs)

Nutrition Info

Directions

Step 1
Make sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside.

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Step 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. Chill until mixture is firm enough to shape, about 15 minutes. With wet hands, roll meat mixture into 1 1/2-in. balls.
Step 3
Heat oil in a heavy 12-in. frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 8 to 10 minutes total. With a slotted spoon, transfer meatballs to paper towels, then to a platter.
Step 4
Serve with lettuce leaves, dipping sauce, and daikon and carrot.
Step 5
Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.
Step 6
Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don't overwork it.
Step 7
Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
Step 8
Browning: A good crust helps meatballs retain their shape—important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
Step 9
Note: Nutritional analysis is per serving.

Nutrition Facts

Per Serving:

174 calories; calories from fat 49%; protein 13g; fat 9.7g; saturated fat 2.2g; carbohydrates 9.4g; fiber 1g; sodium 497mg; cholesterol 71mg.

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JessicaJJM

02/22/2014

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.

Angela

01/11/2014

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.

capentalc

09/13/2012

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!

KristineA

03/31/2011

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

01/11/2011

This recipe was awesome! I loved the flavors. It was fun and different. It was a big hit at my house.

MyRecipes Member

04/02/2010

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.

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Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

Account

Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Shrimp and Pork Meatball Wraps with Vietnamese Dipping Sauce