Pork + Prawn Meatball Wraps

Ingredients for the Meatballs (makes 18-20 meatballs):
1 large egg white, lightly beaten
2 green onions, minced
2 tbsp minced cilantro
1 tbsp grated fresh ginger
1 tsp freshly ground black pepper
1/2 tsp kosher salt
1 cup finely chopped napa cabbage
1/2 cup rice crumbles or gluten-free panko bread crumbs
1/2 pound peeled, deveined shrimp, tails removed, finely chopped
1/2 pound ground pork
1/4 cup vegetable oil

For Serving:
About 20 medium butter lettuce leaves (from 2 heads)
1/2 cup finely shredded daikon radish
1/2 cup finely shredded carrot
1/2 cup red cabbage
chopped peanuts (for garnish)
black sesame seeds (for garnish)
crispy rice noodles

Instructions:
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. Use a small ice cream scoop (about 2 Tablespoons) to form meatballs. Heat oil in a 12-inch nonstick frying pan over medium-high heat and cook meatballs until well browned all over, turning as needed, 10 to 12 minutes total. With a slotted spoon, transfer meatballs to paper towels. Meatballs could also be baked in the oven at 350 for about 15-20 minutes.

To serve: Place some daikon, carrot and a meatball or two in a lettuce leaf, serve with a drizzle of sauce.

Dipping Sauce (Nuoc Cham) Ingredients:
1/4 cup unseasoned rice vinegar
2 tbsp sugar
1 tbsp fresh lime juice
1 tbsp Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1 tsp Sriracha red chili sauce

Instructions for sauce:
In a bowl, stir together all ingredients until sugar dissolves. Set aside.

(Note: You can purchase Nuoc Cham at many grocery stores, or you can make your own from scratch.)