Preheat the oven to 400 degrees.

Season both sides of salmon pieces with salt and pepper and set aside. Heat oil in a saute pan and saute the garlic and ginger until softened, but not browned; then add cilantro or parsley and green onion, and cook for 30 seconds. Remove from heat.

Carefully moisten 1 piece of rice paper in warm water for about 30 seconds until softened, and then spread out on a cutting board and lightly pat dry with a paper towel.

Put 1 heaping tablespoon of the ginger-garlic-herb mixture on the center of the rice paper and spread it around a bit, so that it will evenly cover the surface of a piece of salmon. Place salmon on top, and tightly fold ends of the rice paper up and around the salmon to make a package, like you're making a burrito. Repeat with all pieces and place salmon bundles aside to set in the refrigerator for at least 5 minutes.

Heat a large skillet with vegetable oil. Once the oil is hot, add bundles to the pan, sealed side down, and brown for about 1-2 minutes. Once the one side is browned, carefully flip the bundles and brown on the other side for about another 1-2 minutes. Be careful not to rip the delicate rice paper.

Transfer to a lightly greased baking sheet, presentation side-up and pop into the oven to cook for about 6-7 minutes to finish cooking the salmon on the inside.