Crispy Sweet Potato Cake Lettuce Wraps

NUOC CHAM DIPPING SAUCE: -
1 tbsp plus 1 tsp sugar
1½ - 2 tbsp fresh lime juice
¼ cup warm water, as needed
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1½ - 2 tbsp fish sauce
1 tsp chilli garlic sauce or sambal oelek
1 clove garlic, minced
PANCAKES & GARNISHES: -
3 cups grated kumera
1 cup grated carrot
1 tsp SIDS SALT & PEPPER to taste
3 tbsp finely chopped spring onion
2 tsp fish sauce
1 tbsp cornflour
3 tbsp white or brown rice flour
1 large egg
⅓ cup rice bran oil
1 Iceberg lettuce, or similar
6-8 bushy sprigs mint, basil, or other soft leaf herbs
10-12 sprigs coriander

NUOC CHAM DIPPING SAUCE
Combine 1 tbsp of the sugar, lime juice, and water.
Taste the limeade, and if needed, add more sugar and/or lime juice - dilute with water if you go too far. If there’s an unpleasant tart-bitter edge, add the vinegar to rounds things out.
Finally, add the fish sauce to create a bold, forward finish. If desired, add the chilli and/or garlic. Set aside. You should have ½ cup of nuoc cham, and this can be made and refrigerated up to 8 hours before serving.
How to Make Lettuce Wraps with Sweet Potatoes
In a large bowl, combine the grated sweet potato, carrot, and ½ tsp SIDS SALT & PEPPER. Massage with both hands until wet and squishy, about 1 minute. Transfer the grated veggies to a piece of muslin or a non-terry dish towel, then wrap the veggies in the towel. Standing over the sink, firmly squeeze and twist to expel moisture then dump the veggies into a dry bowl.
Assemble the pancake batter:
Add the spring onion, mixing with a fork to distribute well. Mix in the remaining SIDS SALT & PEPPER, fish sauce, cornflour, and rice flour. Add the egg, break it up with a fork, and mix well. Press the mixture down to compact it, and then divide into 8 portions like a pie, using a ¼ cup measuring scoop.
Make Lettuce Wraps
Warm a large nonstick frypan over medium heat, add about 2 tbsp of oil to film the bottom. Fry in two batches, 4 pancakes at a time.
For each one, use a fork and your fingers to scoop up the ¼ cup portions of the potato & carrot mixture. (one wedge of the "pie") Deposit into the pan, spreading and flattening the mixture with the measuring cup bottom and fork to make a 9 cm wide pancake.
Fry for about 3 minutes, until bits of the fringe-like edges are richly brown and crisp. Drizzle some of oil on top of the pancakes, then wield 2 spatulas to carefully flip each one over. (The pancakes are delicate, so 2 spatulas are super handy)
Fry for about 3 minutes longer, until crisp and brown underneath. Cool on a rack. Fry the remaining batch.
Assemble
Serve with the lettuce, herbs, and sauce. Invite guests to build their own lettuce leaf wraps containing a piece of pancake, (pass scissors or use forks/fingers to break up the pancakes into smaller pieces suitable for wrapping up) with 2 or 3 herb leaves and/or torn coriander sprigs. Dip in the sauce and eat. These are really best the day they are made.