- 3 1/2 ounces [100 g] fresh fine asparagus stalks
- 1 sweet red pepper, membranes removed and seeded, into fine sticks
- 1/2 cup [125 mL] bean sprouts
- 2 tablespoons [30 mL] prune sauce
- 1 egg yolk
- 8 sheets phyllo pastry dough
- Oil, for frying
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- Arrange asparagus stalks, sweet red pepper sticks and bean sprouts into a large bowl.
- Well mix in prune sauce.
- Beat egg yolk; set aside.
- Lay one sheet phyllo pastry dough onto a clean surface; spoon a little of reserved asparagus mixture into the middle of pastry dough.
- Using a pastry brush, brush dough all around with a little beaten egg yolk.
- Roll dough making sure to well seal mixture into dough; well seal ends of roll.
- Repeat with remaining asparagus mixture and dough.
- Into a large wok, preheat enough oil to deep-fry asparagus rolls.
- Lightly brown asparagus rolls 2 at a time into really hot oil for 4 to 5 minutes, until crisp.
- Using a slotted spoon, transfer done rolls onto paper toweling to drain.
- Serve rolls immediately, onto warm individual plates.
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