Asparagus Parcels

100g Fine tip asparagus
50g   Bean sprouts
1 Red bell pepper, deseeded and thinly sliced
1 Egg yolk
8 Sheets filo pastry
2tbsp Plum sauce
Oil, for deep frying

1 - Place the asparagus, pepper and beansprouts in a large mixing bowl.

2 - Add the plum sauce to the vegetables and mix until well-combined.

3 - Beat the egg yolk and set aside until required.

4 - Lay the sheets of filo pastry out on to a clean work surface.

5 - Place a little of the asparagus and red pepper filling at the top end of each pastry sheet. Brush the edges of the filo with a little beaten egg yolk.

6 - Roll up the filo pastry, tucking in the ends and enclosing the filling like a spring roll. Repeat with the remaining filo sheets.

7 - 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.

8 - Remove the parcels with a slotted spoon and leave to drain on absorbant kitchen paper.

9 - Transfer the parcels to warm serving dish and serve immediately.