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 cilantro 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 lox 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.