Makes 8 rolls.

1. Cook rice noodles by dropping the noodles into a small pot of boiling water. Cook noodles for a minute to soften. Rinse with cold water and set aside.
2. Prep the fresh ingredients - julienne carrot, chop coriander and spring onion.
3. Make the dipping sauce by adding all dressing ingredients into a small pot on low heat. Simmer in until the coconut sugar dissolves. Set aside to cool down.

Assemble the rolls:

1. Fill a large tray / dish with warm water (big enough to fit the rice paper rolls).
2. Dip one rice paper sheet into the warm water for about 30 seconds.
3. Place onto a clean damp tea towel.
4. Place a slice of Regal cold smoked salmon into the middle. Place rice noodles, carrot, salad leaves, coriander and spring onion on top.
5. Roll up the spring roll and place onto a serving plate.
6. Repeat until you have used up all the ingredients.
7. Transfer dipping sauce into a small bowl.
8. Serve straight away.