Corn Cream Roll | Sanjeev Kapoor Khazana

A delicious party starter that people cannot stop at just one.

CORN CREAM ROLL

Ingredients

1½ cups boiled and crushed corn kernels
3-4 tablespoons fresh cream
8-12 spring roll sheets
1 tablespoon olive oil
1 tablespoon chopped garlic
1 medium onion, chopped
½ teaspoon red chilli flakes
1 teaspoon chopped fresh parsley
½ teaspoon chopped fresh oregano
½ teaspoon chopped fresh thyme
Salt to taste
Crushed black peppercorns to taste
4 cheese slices
Refined flour (maida) slurry for brushing

Method

1. Heat olive oil in a non-stick pan. Add garlic and onion, mix and sauté till the onion turns translucent.
2. Add corn, chilli flakes, parsley, oregano, thyme, salt and crushed peppercorns, mix and cook for 2-3 minutes.
3. Add cream and mix well. Add cheese slices, mix and cook till the cheese melts. Remove from heat and set aside to cool.
4. Preheat oven to 180˚ C.
5. Place spring roll sheets on a worktop. Place a portion of the cooked corn mixture on one side, brush slurry on edges and roll tightly.
6. Place the rolls on a baking tray, put the tray in the preheated oven and bake for 15-20 minutes.
7. Serve hot with tomato ketchup.

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Cuisine - Fusion

Course - starter

Dish - starter