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Make the shrimp salad: In a large bowl, add 3 tbsp Chosen Foods Classic Mayo, 1 tbsp sriracha, juice of half a small lime, a pinch of salt, ¼ tsp garlic powder, ¼ tsp onion powder, and ¼ tsp chipotle powder. Mix well, taste, and adjust as needed. Save 1 tbsp of the sauce for later.
Roughly chop the ½ lb of cooked, peeled and deveined shrimp into ¼ inch pieces and add it to the bowl.
Add 2 tbsp super finely diced shallot or red onion and 2 tbsp finely diced chives. Mix well.
To roll up the cucumber rolls: Thinly slice a large English cucumber using a peeler and lay the slices on parchment paper, slightly overlapping by about ⅓. Pat the cucumber dry with a paper towel.
Add 3-4 oz of the shrimp salad about 2 inches from the bottom, leaving space on all sides. Top with fresh mango slices, super thinly shredded cabbage, and chive. Spread the reserved 1 tbsp of sauce at the top.
Roll it up tight, starting from the bottom, folding over the toppings, and continuing to roll carefully, pressing down to pack it nice and tight.
Slice the roll with a sharp knife, then top with everything bagel seasoning and serve with more sauce if desired.