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Preheat the oven to 190°C or 375°F.
Make the marinade for the salmon by mixing together soy sauce, arrowroot starch, water, ginger, and chili flakes. Pour over the salmon filets and top with sesame seeds.
Bake for about 20 minutes, or until salmon is cooked through.
While the salmon is cooking, chop up and prepare all your veggie fillings. Store in fridge until you're ready to use them.
Make the sauce by adding all ingredients except for the seeds into a bowl. Use an immersion blender to combine, then add hemp and sesame seeds.
To assemble your rolls, dip the rice paper into warm water for 2 seconds and lay it on a flat surface.
Layer your ingredients in the middle of the rice paper.
Take the bottom long side and fold it completely over the filling, wrapping it tightly. Fold in the sides of the rice paper.
Continue rolling from the bottom until it's sealed in nice and tight.
If you are intimidated by rolling the rice paper, you can also make the deconstructed version by cooking a pot of coconut cauliflower rice or regular coconut rice and layering the fillings on top and drizzling with the sauce.