Rice Paper Banh Mi with Pork Meatballs

1. 1
   In a small saucepan over medium heat, combine the water, rice vinegar, and sugar. Bring to a boil, stirring until the sugar has dissolved.
2. 2
   Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrots.
3. 3
   Refrigerate until ready to use, at least 30 minutes, and up to 3 days.

For the pickled veggies:

1. 1
   In a small saucepan over medium heat, bring the vinegar, sugar, and salt to a boil, stirring until the sugar has dissolved. Stir in the carrot and daikon and let cook for 1 minute, then remove from the heat. Set aside to cool, stirring occasionally, about 30 minutes.
2. 2
   Place in an airtight container and store in the refrigerator until ready to serve. The pickled vegetables will keep for up to 3 days.

For the pork meatballs:

1. 1
   In a bowl, stir together all the measured ingredients except the pork. Add the pork and stir to combine. Make small meatballs (1 heaping teaspoon each).
2. 2
   To bake the meatballs, preheat the oven to 425°F. Coat a rimmed baking sheet with canola oil and place the meatballs in an even layer on the prepared baking sheet. Bake until cooked through and browned, about 10 minutes.
3. 3
   To pan-fry the meatballs, heat 1/4 inch of canola oil in a large frying pan over medium-high heat. Fry the meatballs, turning once or twice, until cooked through and browned.

For the sandwich rolls:

1. 1
   Fill a round cake pan with warm water. Place 1 rice paper round into the water, turning it gently with your fingertips until softened. Carefully remove the sheet from the water and lay it flat on a plate.
2. 2
   Arrange a few of the meatballs in a horizontal line on the wrapper, positioning them about 1 inch or so from the edge nearest you and about 1⁄2 inch from each side.
3. 3
   Top with some of the drained pickled veggies, cucumber and jalapeño slices (if using), and a sprinkle of herb leaves.
4. 4
   Lift the edge of the rice paper nearest you and place it over the filling, then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll into a tight cylinder (be careful not to rip the rice paper).
5. 5
   Repeat with the remaining rice paper and filling. Cut each roll in half crosswise at a diagonal and serve with the dipping sauce, if you like. To store, wrap each roll in plastic wrap and refrigerate for up to 2 days.