Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place salmon on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10–12 minutes, until just cooked through and flaky. Squeeze fresh lime juice over the top and let cool slightly,

then flake into large pieces.

Place vermicelli in a bowl and cover with boiling water. Let sit three to five minutes, until soft. Drain and rinse with cold water.

Slice, shred, and arrange all the veggies so the rolls are easy to assemble.

Whisk all peanut sauce ingredients until smooth and pourable.

Prepare a bowl of warm water.

Dip one rice paper sheet in the warm water for 10–15 seconds, until pliable. Don’t leave it too long in the water or it will fall apart.

Place the softened wrapper on a flat surface. Add a small handful of noodles in the center, then layer with salmon, mango, and vegetables.

Fold the bottom over the filling, tuck in the sides, and roll tightly.

Sprinkle with sesame seeds, squeeze fresh lime juice over the top, and serve with peanut sauce.