Place pork, breadcrumbs, curry paste, ginger and fish sauce in a bowl. Mix well. Cover and chill for at least 1 hour so flavours infuse. Meanwhile, remove seeds from chillies and finely chop. Place in a saucepan with sugar, rice wine vinegar, salt and water. Stir over low heat until sugar dissolves. Cool. Shape mince into 24 balls, then carefully thread 3 onto each skewer. Heat a lightly oiled chargrill or frypan on medium heat. Cook for 6-8 minutes, turning, until cooked through. Serve with lettuce, mint and coriander to wrap, with the chilli dipping sauce.