To create these rolls, I was inspired by three of my favorite things: Vietnamese summer rolls, California sushi rolls and the produce I grew up eating in California. These crunchy, refreshing rolls make the perfect lunch or light dinner.
Whisk the mayonnaise with the sriracha and lime juice in a small bowl; season with salt.
Fill a 9-by-13-inch baking dish halfway with barely hot water.
Build 1 summer roll at a time: Soak 1 rice paper wrapper in the water until barely moistened (it should be translucent but not completely pliable). Immediately spread on a work surface and top with one-eighth each of the kani, avocado, cucumber, lettuce, sprouts and tomatoes. Spoon a teaspoon of the sriracha mayo on top. Tightly roll up the wrapper around the filling, tucking in the sides as you roll. Repeat to make a total of 8 rolls.
Serve the summer rolls with the remaining sriracha mayo on the side.