Place a few sheets of the egg roll wrappers on the cutting board and cut the sheets in strips, making them as thick as you want.
Prepare the oil by heating a small pot with just enough oil to cover the food. Heat the oil over medium-high heat, and wait until the oil reaches between 350 and 365 degrees F. if you don’t have a thermometer, don’t worry! You use can use a test piece by dropping it into the oil and seeing what happens. If it starts to bubble right away, it’s warm enough! If it starts to smoke, it’s too hot, so turn the temperature down and wait a couple of minutes before you try again.
Working in small batches, take a handful of strips and place them carefully in the oil with a slotted spoon. Fry the wonton pieces until golden in color. Set them aside on top of paper towels before assembling your salad.
Cut the mango flesh away from the pit, and chop the mango coarsely. Place the mango, vinegar, ginger, lime juice, and sriracha in a blender or food processor, and puree. With the machine running, drizzle in the oil, then add the salt and some pepper. Set aside.
Heat the oil in a sauté pan and sprinkle the tuna steaks with salt and pepper; cook until just rare.
Slice each tuna steak into 7 thin strips and set aside. In a mixing bowl, combine the lettuce, bok choy, cabbage, carrots, daikon, snow peas, avocados, and cucumbers, along with 1 cup of the mango sriracha dressing. Toss to combine, and stack neatly in the center of 4 large plates. Top with the wonton strips, and then lay the tuna in a staircase manner over the top of each salad. Grab a fork, and dig in!