In a bowl, combine carrot and vinegar, and let sit for one hour.
In a mixing bowl, beat egg. Add pork, breadcrumbs, lemongrass, ginger puree and chili paste. Mix until ingredients are well combined.
Using a #30 scoop, portion meat mixture into 1-oz. balls.
Heat a large pan with a little oil and fry meatballs, browning on all sides. Transfer meatballs to a drain pan and let cool for about 5 minutes.
In a large sauce pot, add Sauce Craft Honey Sriracha Sauce and meatballs, and bring to a simmer. Close lid. Cook until meatballs are done, roan internal temperature of 165ºF.
Split hero rolls. Spread cilantro-sesame pesto on the bottom of each roll. Add about 5 meatballs to each. Spoon more sauce on top of meatballs if desired. Garnish with pickled carrots, jalapeños and cilantro sprigs. Serve with lime wedges.