Cut the salmon into thin strips.

Wash the snack cucumbers, cut them in half lengthwise and use a teaspoon to remove the seeds. Then cut the snack cucumbers in half again lengthwise.

Grate the carrots and cut them into thin strips. Next, cut the spring onions into rings.

Set out a bowl of warm water and a large plate.

Prepare the noodles according to directions on the package.

Place a rice sheet in the bowl of hot water and let it soften.

Then place the rice sheet on the plate and top with salmon, noodle, snack cucumber, carrot, spring onion and watercress.

Then fold a piece of the rice sheet over the end of the filling to seal the bottom and roll the rice sheet tightly around the filling. The top remains open. Repeat with the rest of the rice sheets and filling.

Finally, serve the spring rolls with a bowl of chili sauce on the table. Bon appetit!