Corn Cream Roll

Spring roll sheets stuffed with a creamy corn mixture, rolled and baked This is a Sanjeev Kapoor exclusive recipe.

New Update
Corn Cream Roll

Main Ingredients Corn kernels, Fresh cream
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

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


  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.