Corn Chilli Garlic Spring Rolls

Servings:
4-6
Preparation Time:
20+10
Cooking Time:
15+10

Ingredients

  • Del Monte Whole Corn Kernels, Drained – 260 grams / 1 Can
  • Oriental Chilli Garlic Spice Blend – 10 grams
  • Spring Onions, chopped (optional) – handful
  • Refined Flour (Maida) – 150 grams
  • Corn Flour – 150 grams
  • Salt – ¼th tsp
  • Eggs – 2 nos
  • Water – approx. 150 ml
  • Refined Oil (Sunflower / Vegetable) – To Fry

Method

  1. Mix drained corn kernels; spice blend & chopped spring onions together well & keep aside.
  2. Sieve refined flour, corn flour & salt together in a mixing bowl. Add 2 beaten eggs & enough water and beat until smooth & pouring consistency (similar fresh cream consistency).
  3. Heat non stick frying pan / griddle on medium heat; wipe it with oiled kitchen towel / paper. Pour ladleful of batter & spread it evenly by tilting the pan.
  4. Cook until batter is dried-up & pancake is formed. Remove & keep it on a floured board / plate. Repeat to make all the pancakes reserving 2 tbsp of batter for later use.
  5. Take a pancake, cooked side up & place 2 tbsp of spiced corns on it. Fold the pancake from 2 sides (so the corns don’t come out of the rolls), roll it tightly & stick the edges with little remaining batter. Repeat to finish all the material.
  6. Deep-fry maximum 2 spring rolls together in medium hot oil in deep fat fryer / karahi until golden & crispy.
  7. Cut it into 2-3 pieces each & serve immediately with Del Monte Sweet Chilli Garlic Sauce.