Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool completely.
Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, to the vinegar mixture and chill for at least 2 hours or overnight.
Preheat oven to 220°C (200°C fan-forced). Place all meatball ingredients in a large bowl and mix well to combine. Using a small amount of vegetable oil to grease your hands, roll tablespoons of the pork mixture into balls and place in a large ovenproof dish.
Drizzle the remaining oil over the top of the meatballs and cook for around 15 minutes, or until cooked through. Also, place the spring rolls in at the same time and cook according to packet instructions.
To make the dressing, combine all the ingredients in a clean glass jar and shake until the sugar is mostly dissolved.
To serve, divide all the ingredients into 4 bowls or plates. Mix each serve well, before enjoying your delicious ginger pork meatball rice vermicelli bowls.