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Asparagus & Red Pepper Parcels - Low Fat

Submitted by nannyogg 11 June 2009

with a dip or sauce of your choice



3 and a half oz of fine tip asparagus, 1 red pepper deseeded and thinly sliced, 1 and 3/4 oz beansprouts, 2 tbsp. plum sauce, 8 sheets of filo pastry, 1 egg yolk beaten, oil for deep frying


(1) put aspragus,pepper and beansprouts into a large mixing bowl
(2) add the plum sauce and mix until well combined
(3) lay the filo pastry sheets out onto clean work surface
(4) put a little of the veg. mixture at the top end of the filo sheets, brush the edges of the pastry with a little of the beaten egg yolk
(5) roll up the pastry, tucking in the ends and enclosing the filling like a spring roll
(6) heat the oil for deep-frying in a large pre-heated wok
(7) cook the parcels, 2 at a time, in the hot oil for 4-5 mins
or until crispy
(8) remove with slotted spoon and leave to drain on kitchen paper
(9) transfer to a warm plate, and serve immediately
( be sure to use FINE TIPPED asparagus as it is more tender )

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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