1. To prepare a ginger-scallion cream cheese filling, mix the first 6 ingredients together in a small bowl until well-incorporated.
2. Fill a large bowl half-full with warm water (The bowl has to be large enough for the spring roll wrappers to lie flat). Dip wrappers, one at a time, in the water for 8 to 10 seconds. Remove, shake off excess water and lay flat on a work surface. Scatter 3 or 4 blossoms on a wrapper, making sure the flowers lie as flat as possible. Wet another one and place it over the first. Gently press the two together, working from the center out. (To keep spring roll wrappers moist between this step and the next, cover them with parchment or wax paper.)
3. Place a single layer of cucumber on top of the wrappers, creating an approximately 4" by 4" square in the center. Next, lay salmon in a single layer on top of cucumber. Top this with a thin layer of pea shoots or spinach. Finally—using a pastry bag—pipe ginger-scallion cream cheese filling in a line going across the middle of the square layers. Rolling the wrapper like you would a spring roll or burrito, first tuck in the sides and then roll to make a log. Place roll—seam side down—on a sheet pan and cover with a damp towel. Repeat with remaining spring roll wrappers. When ready to serve, cut rolls crosswise into 1-inch-thick pieces with a very sharp knife and arrange on a platter.