Brisket Summer Rolls With Sriracha-BBQ Mayonnaise

Preparation

1. MAKE THE BARBECUE MAYONNAISE:

   1. Step 1

      Combine mayonnaise and barbecue sauce, and stir until smooth. Season to taste with lime juice and sriracha, and set aside. (Can be made 1 day ahead and refrigerated.)

2. MAKE THE ROLLS:

   1. Step 2

      Put the rice vermicelli in a large bowl. Cover with boiling water, add the salt and let soak, swishing occasionally, until soft but still resilient, 3 to 5 minutes. Drain in a colander and rinse under cold water until the water runs clear. Let drain for at least 30 minutes, or spread on a plate and refrigerate for up to 2 hours.

   2. Step 3

      When ready to serve, set out all the ingredients on a clean surface. Half-fill a bowl wide enough to fit the wrappers with lukewarm water. Place 1 wrapper in the water and pat it, gently bending to test, until pliable but not completely soft. Shake off excess water and lay the wrapper down.

   3. Step 4

      Place a straight line of mint and basil leaves across the circle, about 2 inches up from the bottom edge. Plump up that line with a small clump of vermicelli, a pinch of do chua and ⅛ of the brisket. Drizzle a scant teaspoon of barbecue mayonnaise over the meat. Finish with red cabbage and 2 cilantro sprigs.

   4. Step 5

      Bring bottom edge of wrapper tightly up over the filling, then fold the sides in to cover. Continue to roll upward, tightly but gently, and place finished rolls on a plate, seam-side down. Repeat with remaining rolls. Cover rolls with lettuce leaves to keep them fresh. Serve as soon as possible.