Mix the lime juice and zest, ginger, coriander, spring onions and garlic together in a bowl. Spread over the tops of the salmon pieces.
Fill a shallow dish large enough to hold the rice paper pancakes with warm water. Soak them for 15 to 20 seconds or until just soft and pliable. Place on a damp tea towel and blot to remove excess water.
Place a piece of fish on each round. Fold in the sides of the pancakes and roll to enclose and wrap the fish.
Heat the oil in a frying pan over a medium heat. Add the fish parcels and fry for 2 to 3 minutes per side, or until the rice paper is golden and the fish is just tender.
Drain on kitchen paper. Arrange two rice paper wraps on each serving plate, drizzle over a little Thai fish sauce and sprinkle with sesame seeds.