Restaurant-Style Corn Spinach Cheese RollsVeg
Indulge in these crispy, restaurant-style Corn Spinach Cheese Rolls, a perfect healthy starter for any occasion. These rolls feature a vibrant, nutritious filling made from fresh blanched spinach, sweet American corn, and gooey melted cheese, seasoned with aromatic garlic, chili flakes, and oregano. Encased in golden, crunchy spring roll sheets, every bite offers a delightful contrast of textures. Simple to assemble and fry, this delicious appetizer is sure to impress your guests .
Ingredients
500 g Fresh Spinach (pureed)
100 g Fresh American Corn (boiled)
50 g Cheese
Spring Roll Sheets (7-8)
1 tsp Garlic (chopped)
1 tsp Red Chilli Flakes
1 tsp Oregano
1 tsp Black Pepper Powder
to taste Salt
2 tsp Oil
2 tsp All-Purpose Flour (Maida)
1 tsp Cornflour (Cornstarch)
1 l Oil
1 tsp Sugar
1 tsp Salt
Instructions
1
Blanch the spinach in boiling water with a pinch of sugar and salt. Once it boils, remove immediately, drain, and plunge into ice-cold water to retain its green color. Squeeze out all excess water and finely chop it.
2
Finely chop the American corn or pulse it roughly in a mixer.
3
Heat 2 tsp of oil in a pan, add chopped garlic, and sauté until fragrant. Add the corn and sauté on medium-high heat until the moisture evaporates.
4
Add the chopped spinach to the pan and sauté briefly with the corn. Mix in chili flakes, oregano, black pepper, and salt. Turn off the heat and let the mixture cool completely.
5
Once the mixture is cool, fold in the grated cheese. (Ensure the mixture is cool to prevent the cheese from melting prematurely).
6
Prepare a binding paste by mixing maida and corn flour with enough water to create a thin, smooth batter.
7
Place a spoonful of stuffing in the center of a spring roll sheet. Fold the sides, roll it tightly, and seal the edges with the flour-water paste.
8
Heat oil in a deep pan to a medium temperature. Fry the rolls in batches until they turn golden brown and crispy. Drain on paper towels and serve hot with tomato ketchup.
