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Preheat the oven to 200°C fan (425°F).
Spread the slices of beetroot out on a baking tray, brush over the olive oil and bake for 8 minutes.
Place the salmon onto a baking sheet lined with parchment paper and spread over the teriyaki sauce. Add to the oven and bake the salmon and beetroot for a further 12–15 minutes. Remove and set aside to cool to room temperature, then flake the salmon with a fork.
Meanwhile, make the dipping sauce. Heat the oil in a small saucepan over a medium-low heat and add the garlic and chilli. Once the garlic has turned slightly golden, add the nut butter. Mix until lump-free, then add the fish sauce, maple syrup or honey, cider vinegar and water. Mix well and remove from heat.
To make the rolls, dip a sheet of rice paper in water to moisten it, then transfer to a board. Just below the middle of the paper, line up slices of avocado, beetroot, cucumber and flaked salmon. Top with dill, coriander, mint and a thin layer of noodles.
Fold the sides in, then fold the bottom flap over the filling and roll up tightly, tucking in all the ingredients as you go.
Repeat with the remaining ingredients, then serve with the dipping sauce.