Filo cheese rolls with chili sauce

Mix the vinegar, sugar, ginger, red pepper and garlic in a blender with 100 ml of water (the mixture does not have to be completely smooth). Heat this mixture in a saucepan for about 5 minutes.

Stir in the cornstarch with 2 teaspoons of water, add to the chilli mixture and leave to boil for 5 minutes until a syrupy sauce. Allow the chili sauce to cool in the refrigerator.

Place the sheets of filo pastry on the work surface and cut them diagonally in four. Place a strip of cheese on the wide part of each sheet of dough.

From where the cheese is, roll the dough half way. Then fold in the points on the side and roll up.

Heat a layer of sunflower oil in a pan to 180ºC and fry the rolls for about 2 minutes. Drain on kitchen paper and serve immediately with the homemade chili sauce.