In a small mixing bowl, add cucumber, carrot, jalapenos, and the rice wine vinegar. Let marinate for 5-10 minutes, and strain excess liquid.
In a separate mixing bowl, whisk together the mayo, sriracha, and lime juice.
Remove the hot dogs from the package, and place in a pot of simmering water for 5-7 minutes (or until an internal temperature of 145° is reached). Once cooked, transfer onto a dry plate.
Start assembling. Place a hot dog into each of the split top buns, followed by about a tablespoon of the quick pickled vegetables, a drizzle of sriracha mayo, and finished with some fresh cilantro leaves.