1-: Begin by prepping your ingredients to ensure everything flows smoothly in the kitchen.

2-: First, cut each rice paper sheet into 6 pieces and heat about 0.5 cm of vegetable oil in a frying pan.

3-: Fry each rice paper piece until crisp, pressing the middle to form cup shapes, then drain on kitchen paper.

4-: Next, freeze the salmon filet for at least 30 minutes to firm it before dicing into 0.5 cm cubes.

5-: Finely chop the spring onion and cut the avocado into 0.5 cm cubes.

6-: Combine avocado, spring onion, and salmon in a bowl, cover, and refrigerate until serving.

7-: Mix the dressing ingredients and stir into the salmon mixture before serving.

8-: Serve rice paper cups and filling separately for guests to assemble, keeping the cups crispy.

9-: Optionally sprinkle with furikake or chili flakes.

10-: Throughout preparation, adapt fillings or cooking methods to accommodate dietary needs.

11-: Prepare all ingredients by chopping vegetables, choosing your protein, and readying fresh herbs for filling to ensure a smooth cooking process.

12-: Soften rice paper sheets by quickly dipping them in warm water; avoid overheating to maintain crispiness.

13-: Shape each softened rice paper into a cup form by placing it into a muffin tin or shaping by hand.

14-: Fill each rice paper cup with your chosen protein and vegetable mixture, pressing gently to secure.

15-: Heat vegetable oil in a frying pan over medium heat and carefully fry the rice paper cups until golden and crisp, about 2-3 minutes per side.

16-: Drain the crispy cups on paper towels to remove excess oil.

17-: Finally, garnish with chopped herbs or a dipping sauce of choice and serve immediately for the best texture.