1. In a mixing bowl, combine oyster sauce, sesame oil and spring onion.
   Add salmon and toss gently to combine and coat. Roughly chop soaked
   drained noodles for easier handling.
2. Place a clean wet tea towel on a workbench. Dip each piece of rice paper
   into hot water to coat and then place on wet towel.
3. Arrange a line of salmon mixture down the centre of each wrapper. Top
   with about 1 tbsp of noodles. Fold in the sides and roll up tightly like a
   cigar.
4. Place joined edge facing downwards on a serving plate.

Accompany with a dipping sauce made with 1/4 cup Thai sweet chilli sauce,
2 tbsp fresh lime juice and 1 tbsp fish sauce.