Chicken and Corn Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • sandwich bread - 4 to 5 slices
  • egg - 1, lightly beaten
  • fresh bread crumbs to coat
  • oil to deep fry
  • For Filling:
  • chicken mince - 250 gm
  • cooked sweet corn kernels - 1/2 cup
  • oil - 2 tbsp
  • onion - 1/2 cup, minced
  • capsicum - 1/2 cup, finely chopped
  • green chili - 1, finely chopped
  • black olives - few, optional
  • cream - 120 ml
  • salt to taste

How to Make Chicken and Corn Rolls

  • Trim the bread slices and place under a wet cloth to let them become moist.
  • Heat the oil for filling in a fry pan.
  • Add onion and capsicum and saute lightly.
  • Add green chili and chicken mince.
  • Cover and simmer till the chicken is cooked.
  • Add corn kernels, cream and salt.
  • Cook steadily till the liquid evaporates.
  • Divide the mixture into 4 or 5 parts.
  • Place each part on one bread slice and roll up the bread into a cylinder shape.
  • Coat the rolls with egg and roll in bread crumbs.
  • Repeat the process to give a thick coating of bread crumbs.
  • This will prevent the rolls from absorbing much oil during frying.
  • Deep fry the rolls in hot oil till golden brown.
  • Serve hot with chutney or ketchup.