Directions

1. Heat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set aside. Line a second rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
2. Add the soy sauce, green onions, rice vinegar, sesame oil, ginger, sambal and garlic to a mixing bowl and stir to combine. Pour half of the mixture into an 8-inch square baking dish. Reserve the other half of the mixture as a dipping sauce for the summer rolls.
3. Add the salmon fillet to the baking dish with the marinade and let sit in the fridge for 15 minutes.
4. Transfer the salmon fillet to the prepared baking sheet. Transfer to the oven and roast until the salmon easily flakes with a fork, 15 to 17 minutes. Let the salmon cool to room temperature, then cut it into 8 small pieces and set aside.
5. Fill a large bowl with hot water. Dip one rice paper wrapper in the water and let it soften until pliable but not completely soft, 15 to 20 seconds. Transfer the wrapper to a clean work surface. Place a few slices of jalapeño in the center of the wrapper. Top with a piece of salmon, followed by a few cilantro leaves, 1 to 2 avocado slices and a few carrot ribbons. Wrap the roll by lifting the edge closest to you up and over the filling, then fold in the sides and roll, similarly to a burrito. Place the roll on the parchment-lined baking sheet and continue the process with the remaining wrappers and filling.
6. Heat the vegetable oil in a nonstick pan over medium-high heat until hot, then place the rolls in the pan and cook until crisp but not browned, 1 to 2 minutes (if they get too browned, the wrappers can tear). Flip, then continue to cook, 1 more minute. Transfer the crispy summer rolls to a platter. Serve with the reserved dipping sauce.