Salmon and Avocado Spring Rolls


  • Sesame Vinaigrette
  • 2 tbsp soy sauce
  • 1⁄4 cup white vinegar
  • 4 tbsp Ty Ling Sesame Oil
  • 1 tbsp tahini
  • Sprinkles of white sesame seeds
  • Summer Rolls
  • 12-round rice paper wrappers
  • 6 slices of salmon 
  • 1 big avocado, thinly sliced
  • 2-3 cups of cooked Ty Ling Chinese Noodles
  • 1 cucumber, cut into thin strips


  1. Take a rice paper wrapper and completely submerge it in a bowl of hot water for 10-15 seconds. Place the wrapper on a plate or cutting board – it’ll continue to soften as you assemble the roll. Add fillings as desired: avocado, vegan salmon, cucumbers, and noodles. Fold the bottom half of the wrapper up over the filling, hold the fold in place, fold in the sides, and roll. Repeat as needed. Dip in the sesame vinaigrette and enjoy!