For the meatballs: Puree the shrimp in batches in a food processor, transferring all but the last batch to a large bowl. Add the panko, eggs, scallions, cilantro, garlic, ginger, and red pepper flakes to the last batch, process until smooth, and transfer to the bowl along with the ground pork. With gloved hands, mix the ingredients together until evenly combined. Using a small scoop, divide into thirty-six 2-ounce portions, and, with wet hands, roll into balls.
Heat a generous film (about 1/8-inch) of oil in a large sauté pan over medium-high heat and fry the meatballs in batches, adding additional oil as needed between batches, turning the meatballs to brown evenly, until they reach an internal temperature of 165°F, 2 to 3 minutes. Drain on paper towels, transfer to a bowl, and toss to coat in the chili sauce.
For the dipping sauce: Blend all of the dipping sauce ingredients in a nonreactive container with an immersion blender.
For the lettuce wraps: Soak the lettuce leaves in ice water for 10 minutes to crisp and dry well.
To serve: Arrange 3 lettuce leaves per individual plate or 36 on a large platter. In each leaf, create a bed of crispy noodles, cucumber, and carrot. Set a meatball in the center and garnish with basil, mint, and scallions. Serve individual plates with a 2-ounce serving of the dipping sauce and lime wedge(s), if using.