SALMON RICE PAPER ROLLS Preparation time: 30 minutes (plus standing time) Wasabi is available in both paste and powdered forms. We used the paste but, if you add a few drops of cold water to the powder, as instructed on the label, you can use this mixture as a substitute. 50 g rice vermicelli 250 g thin fresh asparagus spears 12 x 22cm-round rice paper sheets 1/3 cup light sour cream 2 teaspoons finely chopped fresh dill 1/4 teaspoon wasabi 2 teaspoons finely grated lemon rind 400g thinly sliced smoked salmon 1 small red onion, sliced finely 60 g snow pea sprouts

Place vermicelli in medium heatproof bowl; cover with boiling water. Stand until just tender; drain.

Boil, steam or microwave asparagus until just tender; drain. Trim ends. Asparagus should be 15 cm long.

Place 1 sheet of rice paper in medium bowl of warm water until just softened. Lift from water carefully; place on board.

Combine sour cream, dill, wasabi and rind in small bowl.

Place 1 slice of salmon on one edge of rice paper, towards the center. Spread with sour cream mixture, top with 2 asparagus spears, onion, sprouts and vermicelli. Fold rice paper over filling. Roll up to enclose filling; one end will remain open.

Repeat with remaining rice paper rounds and filling.

Serves 4.

Per roll: 4g fat; 108 calories.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks