There are lots of variations that can be made--the BBQ meat is a great combination with the sriracha mayonnaise so retain that piece, but substitute some homemade cole slaw for the shredded cabbage or add other pickled vegetables. I have a recipe for the pickled daikon and carrot that was posted a couple of days ago.
For the barbecue mayonnaise:
- ½ cup mayonnaise
- ¼ cup barbecue sauce
- Lime juice, to taste
- Sriracha, to taste
For the rolls:
- 1 block (about 7 ounces) rice vermicelli
- ¼ 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
- ¾ to 1 pound barbecued beef brisket, thickly sliced
- ½ cup thinly sliced red cabbage
- 16 sprigs cilantro
- Whole lettuce leaves
Make the barbecue mayonnaise:
- 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.)
Make the rolls:
- 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.
- 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.
- 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 1/8 of the brisket. Drizzle a scant teaspoon of barbecue mayonnaise over the meat. Finish with red cabbage and 2 cilantro sprigs.
- 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.