Soak the carrots in the rice wine vinegar for 30 minutes.
Grill the Hot dogs until lightly charred and warmed through.
In a small bowl, whisk together the Sriracha and mayonnaise.
Place your King’s Hawaiian hot dog buns on the grill and allow it to toast lightly
Spread the Sriracha mayo onto the hot dog buns.
Fill the buns with cilantro. Nestle the hot dogs into the cilantro. Top with shredded carrot and sliced jalapeno.