Take a bowl and mix the cream cheese with 1 tbsp chopped chives (or any other herbs you like). Add salt and pepper to taste
Take some cling film and lay the slices of salmon on it. Let the salmon slices slighty overlap each other. On the salmon spread a thick layer of the cream cheese filling and finish off with the avocado strips in the center.
Roll up the salmon like a wrap and let it set for at least one hour in the fridge.
Put a small pan on the stove and add all ingredients for the sauce. Bring to a boil and then let it simmer for another five minutes on low fire. Then turn off the fire and let the sauce cool down.
When the salmon rolls have set, cut them in slices of ± 2 cm (roughly one inch) thick.
Serve these rolls on a big plate with a cup of the ginger chili sauce in the centre or ont the side for dipping.