Soak one rice paper wrapper at a time in a shallow dish of hot water for about 10 seconds until it is soft and bendable.
Remove, let the excess water drip off, and lay on a damp paper towel.
Lay cabbage on the bottom third of the wrapper, top with a piece of salmon, a few pieces of carrot, a couple of pieces of cucumber, a couple of slices of avocado (if using), a bit of basil, and a sprinkle (about 1/2 teaspoon) of sesame seeds.
Fold the wrapper up over the filling and roll into a tight cylinder, folding in the sides as you go.
Repeat with remaining wrappers and filling. Cut each finished roll in half.
Serve rolls immediately or refrigerate for up to 4 hours covered with a damp paper towel so they don’t harden.
*Nutrition calculation without the avocado:Yields: 6 servings | Serving Size: 1 spring roll | Calories: 74 | Total Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 10 mg | Sodium: 241 mg | Carbohydrates: 4 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 9 g | SmartPoints (Freestyle): 2