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Cut salmon into 1-inch cubes and add salt and paprika then set aside.
Mix garlic, ginger, soy sauce, brown sugar, red pepper flakes, and sriricha sauce together to make the marinade.
In a separate bowl, add salmon and ¾ of the sauce (save ¼ of it as dipping sauce) and marinate salmon at least 4 hours (overnight preferred)
In a pan on medium heat, fry salmon bites on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
Dip rice paper in warm water then add two salmon cubes, one slice of jalapeño, and one small avocado wedge. Fold both sides, then roll up to make a small package. Wrap the roll again in another piece of rice paper to make it double wrapped. In a pan, over medium heat, add 2 tbsp olive oil and wrapped bites in an even layer without overcrowding. Fry on each side for about 3-4 mins until crispy and brown.