Season the salmon filets with olive oil, cayenne, salt and pepper and cube into bite sized pieces. Heat the grapeseed oil in a skillet until hot.
Pan fry the salmon pieces until golden on each side and cooked through— it took me about 4 minutes as it goes fast!
Line a plate with a paper towel and once the salmon is cooked, place to cool on the paper towel.
Prepare ingredients for the rolls by slicing. Prepare a large shallow bowl with water and add a touch of oil to a clean cutting board so your rolls don’t stick.
Dip one rice roll sheet in cool water for a few seconds and shake off excess water. Don’t over soak as it will get too soft.
Place it on the oiled cutting board and build you rolls. I added a slice or two of jalapeno, a slice or two of avocado and a square of cooked salmon. Fold all corners in until it forms a closed square-shape.
In the same oil as you cooked the salmon, quickly fry each wrapped bite until lightly golden brown on each side.
To prepare the sauce, whisk together all ingredients and dip! Serve warm and enjoy.