In a bowl, add salmon, salt, smoked paprika, garlic, ginger, soy sauce, fish sauce, brown sugar, and sriracha and gently mix. Let marinate for 15 mins.

In a pan on medium heat, pan-fry salmon on each side until golden brown and cooked through, about 2-3 mins per side. Remove from heat.

Quickly dip rice paper in lukewarm water, shake off excess water, then lay flat on board. Add 1-2 pieces of salmon, 1 oz of cream cheese, and 2 slices of jalapeño. Fold the bottom corner up and over the filling, fold the left and right sides towards the middle, then roll up to get a pillow shaped dumpling. Double wrap the dumpling in another sheet of rice paper. Repeat with remaining ingredients.

In a pan over medium heat, add 2-3 tablespoon neutral oil and rice paper dumplings. Fry on each side for about 3-4 mins until crispy and brown. Enjoy immediately.