1. Make a lengthwise slit down each chilli and remove the seeds.
2. Stuff chilli with sausage and cheese. Be generous as the filling shrinks after cooking.
3. Wrap each stuffed chilli in a spring roll wrapper and seal with a little water.
4. Deep-fry until golden brown.
5. Serve with a tangy mayo-ketchup dip.
Tip: Make a large batch, cook what you need and freeze the rest. No need to defrost before frying.
Recipe by Chef Autumn.
