These crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.
To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet. Turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
Recipe information
Yield
Makes 24 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Step 1
Trim asparagus to 6-inch lengths.
Step 2
Halve tortillas. Brush 1 half with some of egg mixture and place 1 piece asparagus along cut side. Tightly roll up tortilla. Insert 1 pick crosswise to secure. Brush outside of roll with more of egg and sprinkle with some sesame seeds. Make 23 more rolls in same manner.
Step 3
Heat 1/2 inch oil in a 10-inch heavy skillet to 350°F.
Step 4
Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350°F between batches. Transfer to paper towels to drain.
Step 5
Stir together remaining ingredients until sugar is dissolved. Serve with rolls.
