In a small bowl, whisk all the dipping sauce ingredients until smooth. Set aside.

On a work surface, lay out all of your filling ingredients in bowls for the summer rolls so that you can wrap them quickly; the rice paper wrappers tear and dry the longer they sit. Spray a large cutting board with nonstick cooking spray. Fill a wide, shallow bowl with 1/2 to 1 inch of warm water (the bowl should be wide enough to fit the rice paper wrappers - at least 8 inches in diameter). Begin by dipping one rice wrapper into the warm water to fully submerge it. Let it soak for 5 seconds, then lay it on your prepared cutting board. Begin layering the ingredients in the center of the wrappers: salmon, cabbage, carrot, cucumber, avocado, cilantro, basil, and mint. Do not overfill (use only about 3 tablespoons of filling per roll). Fold the rice wrapper over the top of the filling, then fold the sides in on each end and continue rolling to seal. Repeat the folding process with the remaining wrappers and filling.

You should have 16 rolls. Serve with dipping sauce.