Directions

1. Place the dried vermicelli noodles in a heat proof bowl. Pour over some boiling water (be careful!)

   so that the noodles are covered. Set aside for 5 minutes.

2. Start by prepping your vegetables: thinly slice the carrot, cucumber and capsicum into thin sticks.

   Finely slice the spring onions. Roughly chop the coriander.

3. Drain the cooked vermicelli noodles and set aside to cool slightly.

4. Fill a large bowl with some warm water. Submerge one sheet of rice paper for about 20 seconds.

   It will soften, but you still want it to be a little stiff. Place the softened rice paper on a wooden board.

5. In the center of the rice paper, place a small pile of cooked ermicelli noodles, some slices of carrot,

   cucumber and capsicum, a pinch of spring onion slices, the smoked salmon and a pinch of coriander

   (make sure you don't overfill your rolls.)

6. Fold one edge of the rice paper into the centre so it sits on top of the filling. Repeat with the opposite side.

   Fold a third side into the centre. Roll the filling tightly from the centre out to the fourth edge.

7. Repeat with the remaining ingredients.

8. Serve with sweet chilli sauce and enjoy!