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Mix Veggies In a medium bowl combine carrots, daikon, rice vinegar, granulated sugar, and ½ tsp. salt. Using clean hands, mix well; let stand 10 minutes.
Prep Meatballs In a large bowl stir together pork, panko, 1 Tbsp. fish sauce, lemongrass paste, jalapeño, brown sugar, cornstarch, garlic, and ¼ tsp. salt until combined. Drain carrot mixture well; add half (about 1 cup) to the pork mixture. Mix well. Shape pork mixture into 24 meatballs (about 2 Tbsp. per meatball).
Cook In a 12-inch skillet heat 1 Tbsp. vegetable oil over medium-low. Add meatballs in a single layer. Cook meatballs until golden and caramelized on all sides, 2 to 3 minutes per side.
Make Sauce Remove zest and squeeze juice from limes. In a small bowl whisk together lime zest, lime juice, chili-garlic sauce, fish sauce, and granulated sugar.
Assemble Wraps Serve meatballs in lettuce leaves with cucumber, basil, mint, cilantro, red onion, and the remaining carrot mixture. Drizzle sauce over top or serve as a dipping sauce.