Cook vermicelli according to manufacturer directions and let cool at room temperature.
Julienne vegetables and reserve. Dip rice wrapper in a bowl of lukewarm water. Be careful not to overmoisten or the wrap will become too limp.
Place rice wrapper on parchment paper or a non-stick working area. In the middle, in a rectangle shape leaving the sides free of garnishes, place a few cilantro leaves, smoked salmon, vermicelli, julienned vegetables and 5 mL (1 tsp) or so of hummus. Half-roll wrapper, then fold in the sides. Finish rolling to form the spring roll. Repeat to make other rolls.
Serve as is or with more hummus to dip. The advantage of this roll is that the sauce is inside!