Rice Paper Chips with Spicy Salmon

Heat vegetable oil in a large skillet over medium high. Once the oil is at least 350F, drop in the rice paper quarters one by one. They should very quickly puff up. Set them aside on a paper towel-lined plate. In a bowl, combine the cooked salmon, soy sauce, sriracha, kewpie mayo, and rice vinegar. Stir to evenly mix, then add in the cucumber and sliced scallion. Place the salmon mixture on each fried rice paper chip, and garnish with sesame seeds. Enjoy!