Corn Spring Roll

MommyFood Author
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Spring roll is a delicious, crispy starter. It is made with a thin dough sheet, with the fillings rolled inside and deep fried in oil. For stuffing, I have used corn, cabbage and capsicum curry. This is also good as a evening snack.

Preparation time: 15 Minutes
Cooking time: 20 Minutes
Course: Starter
Yield: 9-10 Rolls
1 Bowl measurement: 250ml


Sweet corn: 1 Bowl


Capsicum sliced: 1/2 Bowl


Cabbage sliced: 1/2 Bowl


Chopped onion: 1/2 bowl


Green chillies chopped: 1 or 2 and few curry leaves


Turmeric powder: 1/4 tbsp


Salt: As per taste


Cumin seeds: 1/2 tbsp


Spring roll sheets (homemade or ready made)


Maida flour: 1 tbsp

Coriander seeds powder: 1 tbsp

Green chilly sauce: 1 tbsp

Black pepper powder: 1/4 tbsp

Oil: To fry


Step 1: Cook the corn by adding a little salt to it. Strain excess water


Step 2: Blend it mildly, it should not become paste


Step 3: Preheat 2-3 tbsp oil in a pan, when oil is sufficiently hot, saute cumin seeds for 30 seconds (stay in the medium flame)


Then add curry leaves,


Step 4: Add and stir-fry onions and green chillies for a minute

Step 5: Stir-fry adding cabbage slices in it for a minute


Step 6: Stir-fry capsicum slices for a minute


Step 7: Add turmeric powder and salt to it, stir it once


Step 8: Stir-fry adding semi blended corn for 2-3 minutes

Step 9: Add coriander powder, saute for a minute


Step 10: Add chilly sauce and saute for a minute


Step 11: Add chopped coriander leaves and saute for 2-3 minutes

Curry is ready for stuffing. Turn off the flame.

Preparation of spring roll

Add 2 tbsp water to 1 tbsp maida flour for sticking the spring roll edges


Step 1: In a plate, spread the spring roll sheet

Step 2: Add the corn stuffing to one side


Step 3: Gently close the ends of the strip so that stuffing doesn't come out. Apply little maida paste on your fingertips to stick strips

Step 4: Preheat oil in a frying pan. When oil becomes hot, gently dip the stuffed spring roll strips


Step 5: Fry them on medium flame till the rolls become golden brown and look crispy (approximately 2-3 minutes)

Hot and crunchy corn spring rolls are ready to serve, tastes good with tomato ketchup :)

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