In a large bowl, gently mix together all ingredients except canola oil. In a large skillet or wok, heat 1-2 tsp (5-10 mL) canola oil over medium-high heat. Pan-fry pork in batches until well-done. Remove from heat, drain and set aside.
Combine carrots, sugar and salt in a large bowl. Using fingertips, massage salt and sugar into carrots until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.
In a small bowl, mix together hoisin sauce, fish sauce and Sriracha. Top with crushed peanuts. Set aside.
Prepare a wide, shallow bowl of hot water. Dip a rice paper wrap into the water until it starts to become flexible (the wrap will continue to soften and become a little sticky once it’s out of the water, so don’t leave it in for too long!)
Add in a small amount of all ingredients, as well as pork mixture and pickled carrots just below the centre of the wrap – it’s important not to be greedy!
Lift the bottom of the wrap over the ingredients, then fold the sides over the ingredients. Wrap the roll tightly. Repeat with remaining ingredients and serve with dipping sauce.
The ground pork mixture can be rolled into meatballs. Roast them at 400°F for 15-20 minutes, or until golden and cooked through. Alternatively you can thread them onto skewers and grill them over high heat. Eat as is, or make into Vietnamese meatball subs (Banh mi), with the quick pickled carrots, lettuce, hot pepper slices and cilantro.