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.