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17 December 2012,23:09 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the asparagus, (bell) pepper and bean sprouts in a large mixing bowl.
  • Add the plum sauce to the vegetables and mix until well-combined.
  • Beat the egg yolk and set aside until required.
  • Lay the sheets of filo pastry out on to a clean work surface (counter).
  • Place a little of the asparagus and red (bell) pepper filling at the top end of each filo pastry sheet.
  • Brush the edges of the filo pastry with a little of the beaten egg yolk.
  • Roll up the filo pastry, tucking in the ends and enclosing the filling like a spring roll. Repeat with the remaining filo sheets.
  • Heat the oil for deep-frying in a large preheated wok. Carefully cook the parcels, 2 at a time, in the hot oil for 4 - 5 minutes or until crispy.
  • Remove the parcels with a slotted spoon and leave to drain on absorbent kitchen paper (paper towels).
  • Transfer the parcels to warm serving plates and serve immediately.


  • 200 grams fine tip asparagus
  • 2 red (bell) pepper, deseeded and thinly sliced
  • 100 grams bean sprouts
  • 4 tablespoons plum sauce
  • 2 eggs yolk
  • 10 sheets filo pastry
  • Cooking Oil, for deep-frying

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