Sauté the aromatics

• Heat the oil in a pan over medium heat.
• Sauté the onion, garlic, fresh chilli and bell pepper until softened and fragrant.

Cook the chicken with the spices

• Add the chopped chicken along with the smoked paprika, garlic powder, salt, black pepper, dried oregano, ground cumin, chilli flakes and chicken bouillon.
• Cook, stirring occasionally, until the chicken is cooked through.

Add the flour

• Stir in the plain flour and cook to remove any raw flour taste.

Pour in the cream

• Pour in the cream and simmer gently on low heat, stirring until the mixture thickens.

Finish the filling

• Mix in the cream cheese and sweetcorn until well combined.
• Remove from the heat and let the filling cool completely.
• Once cooled, fold in the grated mozzarella, the chopped parsley and the lemon juice.

Prepare the bread

• Trim off the crusts from each slice of bread.
• Flatten each slice with a rolling pin.

Fill and seal the rolls

• Spoon about a tablespoon of filling onto each slice.
• Brush the edges lightly with a flour-and-water paste, fold and press firmly to seal.

Coat the rolls

• Dip each filled roll into the egg and milk mixture.
• Coat thoroughly in breadcrumbs.

Fry until golden

• Fry in medium heat oil until golden brown and crisp.
• Serve warm.