Very good! I love the combination of flavors. The fish sauce and sugar coating say authentic to me. I had to substitute dried mint for fresh in the meatballs, and skip it in the wraps, and also used green onion instead of shallots. I mixed up the meat mixture (using pre-ground chicken) the day before, shaped it into meatballs, and refrigerated it. The next morning, I coated the meatballs with sugar (only needed about 2 1/2 tablespoons of the finely ground white sugar I get here), and baked them. Thank you very much for sharing this recipe with us.