Ingredients
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- 1 lb. cooked beef meatballs
- 4 (4" long) soft hoagie or sub rolls, split and lightly toasted
- 1/4 cup packed fresh mint leaves
- cilantro sprigs, for garnish
- thinly sliced jalapeño, for garnish
- 1/2 cup Lee Kum Kee Teriyaki Glaze
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce, plus more for serving
- 1/2 cup Lee Kum Kee Seasoned Rice Vinegar
- 1/4 cup water
- 1/2 medium jicama, peeled and cut into small strips
- 1/2 cup shredded carrots
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