Ingredients

• 24 medium asparagus (1 lb)
• 12 (7-inch) flour tortillas (not low-fat)
• 1 large egg, beaten with a pinch of salt
• 2 tablespoons white sesame seeds
• About 2 cups vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1 teaspoon sugar
• 1 scallion, finely chopped
• Special equipment: wooden picks; a deep-fat thermometer

Instructions

1. Trim asparagus to 6-inch lengths.
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.
3. Heat 1/2 inch oil in a 10-inch heavy skillet to 350°F.
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.
5. Stir together remaining ingredients until sugar is dissolved. Serve with rolls.