Step 1

For the quick-pickle carrot, combine carrot, vinegar and sugar in a bowl. Set aside, stirring occasionally, for 20 minutes to develop the flavours. Drain carrot.

Step 2

Meanwhile, combine the pork mince, lemongrass, shallot, sriracha and salt in a large bowl. Use damp hands to roll heaped tablespoonfuls of the mixture into balls.

Step 3

Combine mayonnaise and hoisin sauce in a small bowl. Set aside until ready to serve.

Step 4

Heat the oil in a large non-stick frying pan over medium heat. Cook the meatballs, turning often, for 5 minutes or until browned and cooked through. Set aside on a plate lined with paper towel to drain.

Step 5

Split the bread rolls lengthways, without cutting all the way through. Generously spread both sides with hoisin mayo. Divide the carrot among the rolls and top with the meatballs, coriander sprigs and chilli. Serve the remaining hoisin mayo on the side.