Brisket Summer Rolls With Sriracha-Barbecue Mayonnaise

• 1/2 cup mayonnaise
• 1/4 cup barbecue sauce
• Lime juice, to taste
• Sriracha, to taste
• 1 block (about 7 ounces) rice vermicelli
• 1/4 teaspoon salt
• 8 to 12 rice-paper wrappers for summer rolls, about 8 1/2 inches wide
• 8 sprigs mint, leaves picked off
• 8 sprigs Thai basil or basil, leaves picked off
• Pickled carrots and daikon (do chua), homemade or fresh or jarred from Vietnamese markets
• 3/4 to 1 pound barbecued beef brisket, thickly sliced
• 1/2 cup thinly sliced red cabbage
• 16 sprigs cilantro
• Whole lettuce leaves

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

mayonnaise, barbecue sauce, lime juice, sriracha, rice vermicelli, salt, rice, mint, basil, carrots, barbecued beef brisket, red cabbage, cilantro

Taken from cooking.nytimes.com/recipes/1016757 (may not work)