4 (4" long) soft hoagie or sub rolls, split and lightly toasted
Cilantro sprigs, for garnish
Thinly sliced jalapeño chiles, for garnish
In a 2-quart saucepot, heat vinegar and 1⁄4 cup water to simmering on medium. Remove from heat; add jicama and carrots. Let vegetable mixture cool completely.
Meanwhile, heat grill on medium. In food processor, pulse mint, garlic, shallot, lemongrass and fish sauce until finely chopped, stopping and scraping occasionally. Transfer to a medium bowl along with pork and 1 tablespoon Sriracha; mix just until well combined. Divide and shape into 16 meatballs. Grill, covered, 10 to 12 minutes or until cooked through, turning occasionally.
While meatballs cook, spread Sriracha Mayo on insides of rolls. Drain jicama and carrots; add to rolls along with meatballs, cilantro and jalapeños to make this Healthier Food.
Inspired from https://www.goodhousekeeping.com/food-recipes/a39934/sriracha-meatball-hoagies-recipe/