Cheese corn spring roll, a fried snack that has a crisp exterior and a soft cheesy interior can make anyone drool. Cheese and corn has a great combination as is chai and pakoras- inseparable.
Few days back, we had cheese corn spring roll at an eating joint. Since then my son was after me to make them. I have made vegetable spring rolls a number of times, but not cheese corn spring rolls.
This week I’m making kids birthday party snacks as a theme in blogging marathon, so I readily agreed to make cheese corn spring rolls. This is hitting two birds with one stone- making my son happy along with sending it as an entry to marathon.
For making rolls, I used store bought spring roll sheets as I didn’t have time to make them at home. Soon I’ll be posting recipe of spring roll sheets. In the market there are two types of sheets available- the bigger ones are generally used to make vegetable spring rolls and smaller ones are for cheese corn rolls. I used smaller ones. These sheets are so small that I didn’t cut the rolls into pieces before serving. So they make individual finger food.
Check out the recipe for cheese corn spring rolls:
I am sending this recipe for Blogging Marathon #71 Week 1 Day 2
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71