1: In a small mixing bowl, combine the tamari, lime juice, coconut sugar/honey, fish sauce, garlic, ginger, chili flake and mirin. Whisk well until sugar dissolves.
2: Toss the salmon in the poke dressing and keep refrigerated.
3: In a small bowl, toss the cucumbers with the sambal chili paste or sriracha.
4: To make the chili-lime dipping sauce, whisk together the lime juice, coconut sugar, fish sauce, rice wine vinegar, garlic, red chile flakes, and chilis until well incorporated.
5: To prepare the summer rolls, quickly submerge 1 rice paper wrapper in the very warm water until soft but still workable (about 15 seconds).
6: Lay the rice paper out on a slightly damp cutting board or counter and fill with small amounts of the salmon, ginger, avocado, scallion, carrot, cabbage, cucumbers, and seaweed.
7: Carefully wrap the spring roll up as tight as you can without tearing the wrap.
8: Repeat until no ingredients remain, keeping finished summer rolls covered with a wet paper towel as you build them.
9: Place the summer rolls on a serving dish with a side of the chili-lime dipping sauce and enjoy.
