Goat’s Cheese Spring Rolls with Sweet Chilli & Strawberry Dip

1. Preheat the oven to 180 °C.

2. Unroll a sheet of phyllo horizontally on a work surface and cut in half
lengthways and each half again to make four rectangles.

3. Cover the other two sheets of phyllo with a wet tea towel until used so that it does not dry out.

4. Brush generously with butter.

5. Soften the goat’s cheese with a fork and mix in the paprika and zest.

6. Divide the cheese into 12 portions. Using your hands, roll a portion into a sausage about 2 cm shorter than the length of the phyllo rectangle.

7. Place the sausage on the edge of the pastry and fold the pastry over the edges of the cheese sausage. Roll up the pastry into the shape of a cigar.

8. Butter the join, seal and place join side down on a baking tray lined with baking paper.

9. Repeat with the rest of the sheets of phyllo and cheese until you have 12 spring rolls/cigars.

10. Bake for 15–20 minutes until golden and crisp.

11. Deseed the chillies and chop finely. (If you prefer a hotter sauce leave some of the seeds in the mix.)

12. Place the sugar and water in a medium saucepan and bring to a boil.

13. Reduce the heat and add the chillies, strawberries, salt and vinegar and simmer for 10–15 minutes until it coats the back of a spoon.

14. Taste for seasoning and if it needs more vinegar.

15. The sauce will thicken as it cools down.

16. Add a splash of hot water or reheat in the microwave if it becomes too thick and sticky.

17. Serve the spring rolls immediately with the sweet chilli and strawberry sauce.