In small bowl, stir sugar and ¼ teaspoon plus 1/8 teaspoon salt. Add carrots and cucumber; toss to combine. Let stand 15 minutes.
Preheat oven to 350°. Spray foil-lined cookie sheet with cooking spray. In food processor, pulse 1 roll 8 times to crumbs. In large bowl, toss shrimp, ginger, bell pepper, cilantro, chili garlic sauce and ½ the breadcrumbs. Form into 12 (1-inch) balls and roll in remaining breadcrumbs; place on prepared cookie sheet and spray with cooking spray. Bake 15 minutes or until internal temperature reaches 145°.
Divide meatballs into remaining 4 rolls; top with carrot-cucumber mixture and cilantro sprigs, if desired. Serve with lime wedges.
Make it a meal: Serve with a baby corn, jicama, red bell pepper and snap pea salad with Asian vinaigrette.
Make it Gluten Free: Dependent on using a Gluten Free hot dog bun.
Ingredients
Directions
In small bowl, stir sugar and ¼ teaspoon plus 1/8 teaspoon salt. Add carrots and cucumber; toss to combine. Let stand 15 minutes.
Preheat oven to 350°. Spray foil-lined cookie sheet with cooking spray. In food processor, pulse 1 roll 8 times to crumbs. In large bowl, toss shrimp, ginger, bell pepper, cilantro, chili garlic sauce and ½ the breadcrumbs. Form into 12 (1-inch) balls and roll in remaining breadcrumbs; place on prepared cookie sheet and spray with cooking spray. Bake 15 minutes or until internal temperature reaches 145°.
Divide meatballs into remaining 4 rolls; top with carrot-cucumber mixture and cilantro sprigs, if desired. Serve with lime wedges.