Rice Paper Rolls:

Start by prepping filling ingredients first. Cut cucumber and carrot into matchsticks 5cm in length, then half and thinly slice avocados. Discard salmon skin and break flesh into smaller chunks.

Bring a saucepan of water to the boil. Add the vermicelli noodles and cook for 2 minutes. Drain, run under cold water then drain again.

Fill a wide shallow bowl with warm water. Place a rice paper wrapper into the water and soak until it begins to soften. Remove from water and place on a clean tea towel, make sure the wrapper is perfectly smooth with no edges folded over.

Place a small handful of noodles, mung beans, carrot, cucumber, avocado, herbs and salmon in the center of the wrapper. Leave a 3cm space at the base of the wrapper. Fold the bottom of the wrapper over the filling, then roll the sides up tightly into a cylinder.

Place on a tray lined with baking paper or plastic wrap, make sure the rolls aren’t touching. Scatter with toasted sesame seeds just before serving.

Ginger Chilli Dipping Sauce:

In a small saucepan, combine the sauce ingredients, bring to a simmer and cook for 15 - 20 minutes or until sauce thickens. Cool completely before serving. Serve with a few slices of fresh chilli on top.