Run a clean kitchen towel under running water until completely saturated. Wring out all excess water. Spread damp towel over a medium cutting board and tuck towel ends under the cutting board to hold in place.
Combine Curly's Kansas City Style Seasoned Brisket Burnt Ends and their sauce in a mixing bowl with soy sauce and sriracha. Stir until well mixed.
Hold one sheet of rice paper under running water for 3-4 seconds. Allow excess water to drip off, then lay the still-wet rice paper sheet onto your damp towel.
Place spring roll ingredients in a line (about 1 inch wide) across your rice paper sheet, about 1/3 from the bottom. (We used 1 large lettuce leaf, about 1/4 cup noodles, a few sprigs of cilantro, handful of beansprouts, and 2-3 tablespoons of brisket).
Fold and tuck the bottom of the rice paper over your filling. The rice paper should be soft and easy to work with now.
Fold sides of rice paper inwards (about 1") towards the middle. Keep sides parallel to each other.
Slowly roll your spring roll from the bottom up — it will self-seal as you go.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.