How to make it
In a 2-quart sauce pot, heat Lee Kum Kee Seasoned Rice Vinegar and water and bring to a simmer over medium heat. Remove from heat and add jicama and carrots. Let vegetable mixture cool completely.
Heat a large skillet over medium high heat, add Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Teriyaki Glaze and Lee Kum Kee Sriracha Chili Sauce. Bring to a boil and add meatballs. Cook until heated all the way through, about 5 minutes.
To assemble, place meatballs on rolls and top with carrot and jicama mixture, mint leaves, cilantro and thinly sliced jalapeños.