Prepare the filling

• Slice the salmon, avocado and cucumber.
• Season the cooked sushi rice lightly and set aside.

Soak the rice paper

• Dip a rice paper sheet briefly in warm water until just pliable.
• Lay it flat on a clean surface.

Fill and roll

• Spread a layer of rice over the rice paper, leaving a border.
• Arrange the salmon, avocado, cucumber and cream cheese in the centre.
• Fold in the sides and roll tightly into a thick log.

Crisp the rolls

• Heat the oil in a frying pan over medium heat.
• Fry the rolls on all sides until golden and crispy.
• Drain on paper towels and sprinkle with sesame seeds.

Slice and serve

• Cut the rolls into thick slices.
• Serve with soy sauce for dipping.