Ingredients

• 300ml/½ pint vegetable oil
• for deep frying
• 5 asparagus tips
• steamed until tender
• chopped
• 4 slices smoked duck breast
• chopped
• 2 tbsp ready-made plum sauce
• 2 sheets filo pastry
• 1 free-range egg
• beaten
• 1 tbsp sesame seeds
• to serve

Directions

• Place the vegetable oil into a deep
• heavy-bottomed pan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the chopped asparagus
• duck and plum sauce into a small bowl and mix well.
• Lay one sheet of filo pastry on a board and brush with beaten egg. Lay the remaining sheet of pastry on top to make a double layer. Cut the pastry into four long strips and place a spoonful of the filling mixture at one end of each strip. Brush the edges of the pastry with egg
• then fold up along the length of the strip to make triangle shapes. Brush each triangle with more beaten egg.
• Carefully place the spring rolls into the hot oil and deep fry for 3-4 minutes
• or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
• To serve
• place the spring rolls onto a serving plate and sprinkle with sesame seeds.