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Corn Rolls


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These scrumptious Corn Rolls stand apart from other run-of-the-mill starters due to the tongue-tickling Oriental-style filling of corn, onions and green chillies perked up with soy sauce.

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મકાઇના રોલ - ગુજરાતી માં વાંચો (Corn Rolls in Gujarati) 

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These scrumptious Corn Rolls stand apart from other run-of-the-mill starters due to the tongue-tickling Oriental-style filling of corn, onions and green chillies perked up with soya sauce.


Bread acts as the holder for this mixture, while plain flour helps seal the rolls. Drain the oil well after deep-frying these rolls and serve them immediately and crisp with your favourite sauce.

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Corn Rolls recipe - How to make Corn Rolls

Preparation Time:    Cooking Time:    Total Time:     12Makes 12 rolls
Show me for rolls

Ingredients
12 fresh bread slices

For The Filling
1 cup coarsely crushed sweet corn kernels (makai ke dane)
1 tbsp oil
1 tsp finely chopped green chillies
1/2 cup finely chopped onions
1 tsp soy sauce
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
3 tbsp plain flour (maida)
oil for deep-frying

For Serving
 schezuan sauce / tomato ketchup
Method

For the filling
    For the filling
  1. Heat the oil in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the sweet corn, soya sauce, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture becomes dry, while stirring occasionally.
  3. Allow the mixture to cool completely and keep aside.

How to proceed
    How to proceed
  1. Combine the plain flour and approx. 5 tbsp of water in a bowl and mix very well. Keep aside.
  2. Remove the crust from all the bread slices.
  3. Roll each bread slice with the help of a rolling pin.
  4. Place a rolled bread slice on a clean, dry surface, spread 1 tbsp of the prepared filling at one end of the bread slice and roll it up tightly.
  5. Apply a little plain flour-water mixture on all the sides to seal the edges completely.
  6. Repeat steps 4 and 5 to make 11 more rolls.
  7. Heat the oil in a deep non-stick kadhai and deep-fry a few rolls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  8. Cut each roll diagonally into two and serve immediately with schezuan sauce or tomato ketchup.

Corn Rolls Video by Tarla Dalal

Accompaniments

Green Garlic Sauce 
Green Onion and Ginger Dip 
Honey Chilli Sauce 
Schezuan Sauce, Chinese Schezwan Sauce Recipe 

Nutrient values per roll
Energy107 cal
Protein2.4 g
Carbohydrates16 g
Fiber0.4 g
Fat3.9 g
Cholesterol0 mg
Vitamin A36.8 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C1 mg
Folic Acid3.7 mcg
Calcium5.7 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1.2 mg
Potassium32.8 mg
Zinc0.1 mg

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Reviews

Corn Rolls
5
 on 25 Nov 18 01:12 PM


Hello.. We all love Tarla Mam''''s Recipe very much .
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Tarla Dalal    Hi Nailesh, Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback.
Reply
26 Nov 18 09:23 AM
Corn Rolls
5
 on 08 Nov 18 07:08 PM


Hi, have you use boiled or unboiled corns?
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Tarla Dalal    Hi Jigyasa, We have crushed raw corn.
Reply
09 Nov 18 09:48 AM
Corn Rolls
5
 on 07 Oct 18 12:44 PM


namasty mam aap ki recipient bahut hi mazedar hoti he me roz aapki reshipi tata sky ya books padhkar naya kuch banaky khilata hu boss and mam ko ek icha he ek din aapse milny ki par sayad hi mil pau any wy mam aapko dher sari badhai ho aap bahut hi achy cook ho aap ko naman
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Tarla Dalal    Hi Nagendra, Thank you so much for your kind words. Happy to know you like our recipes.
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08 Oct 18 08:47 AM
Corn Rolls ( Easy Chinese Recipes)
5
Krupali Shukla
 on 23 Apr 15 05:16 PM


I really love corn and wanted to make something quick..My husband also loves corn so I made this and we just loved it..Specially the corn and onion filling had a very unique taste..Do try it..
Reply
Corn Rolls ( Easy Chinese Recipes)
5
Big Foodie
 on 13 Mar 13 09:59 AM


Bread slices stuffed with corn. Have it with a spicy Chinese sauce.
Reply