Drain
corn, grate cheese, mix with all other ingredients except
oil and spring roll sheets. Put a dessert spoonful of cheese
and corn mixture on a spring roll sheet. Fold over to make a
triangle, and seal with flour paste, made with flour and
water.
Cover
with cling film until ready to fry. Deep fry in hot oil to a
light golden brown colour. Drain on kitchen paper and serve
with tomato sauce.
Note: No salt should be used as cheese has enough
salt.
