Make a slit along the side of each chilli. Remove seeds and soak in water for 20 minutes. Rinse and replace with new water once or twice (this tones down the heat and pickled flavour a bit).
Place all 3 cheeses in a food processor and blitz until well combined.
Stuff the chillies generously with the cheese filling.
Cut the spring roll sheet in half – making 2 triangles. Brush with a little olive oil or water. Roll the chillies up tightly folding in the one side. The stems should stick out the other side.
Deep-fry in batches until golden and crispy. Place on paper towel to absorb excess fat.
Serve with sour cream salsa and guacamole.
Tomake the salsa, combine all the ingredients together and refrigerate for at least 20 minutes before serving. The longer it stands the better the flavour.
you can replace the spring roll pastry with cut to size tortilla, use a wet toothpick to keep in tact.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.