Rice Paper Banh Mi with Pork Meatballs

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

For the pickled veggies:

1. 1In 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. 2Place 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. 1In 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. 2To 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. 3To 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. 1Fill 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. 2Arrange 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. 3Top with some of the drained pickled veggies, cucumber and jalapeño slices (if using), and a sprinkle of herb leaves.
4. 4Lift 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. 5Repeat 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.