Corn Cream Roll

Ingredients list for Corn Cream Roll

• 1 1/2 cups Corn kernels boiled and crushed
• 3-4 tablespoons Fresh cream
• 8-12 Spring roll sheets
• 1 tablespoon Olive oil
• 1 tablespoon Garlic chopped
• 1 Medium onion chopped
• 1 teaspoon Red chilli flakes
• 1 tablespoon Fresh parsley chopped
• 1 teaspoon Fresh oregano chopped
• 1 teaspoon Fresh thyme chopped
• to taste Salt
• to taste Black peppercorns crushed
• 4 Cheese slices
• for brushi Cornflour slurry

Method

1. Heat olive oil in a non-stick pan, add garlic and onion, mix and sauté till the onion turns translucent.
2. Add crushed 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 cheese melts. Remove from heat and set aside to cool.
4. Preheat oven to 180˚ C.
5. Place spring roll sheets on the worktop. Place a portion of corn mixture in the centre of one side of each sheet leaving the edges, brush slurry on edges, fold three sides of the sheet over the corn mixture and roll tightly and seal.
6. Place the rolls on a baking tray, put the tray in the preheated oven and bake for 15-20 minutes.
7. Bring the tray out of the oven, half each roll and arrange them on a serving platter. Serve hot with tomato ketchup.