To make the ganache filling, bring the fresh cream, orange zest and chili to the boil, remove from heat and beat in the dark chocolate. Allow cooling completely until the mixture is thick enough as a piping consistency. Mix the flour with some water into a fairly thick batter. Cut filo pastry into 15 cm squares and lay in a diamond position. Pipe a cigar shape of ganache at the end of one corner, brush with the flour batter and secure by overlapping the edge. Brush the remaining edges with the batter and roll into spring rolls and deep fry till golden brown. Meanwhile, prepare the strawberry salsa. Neatly dice the strawberries and mix together with the icing sugar, mint leaves and orange juice, refrigerate until serving. For the cheesecake dip, beat cream cheese until soft and creamy, fold in the remaining ingredients and serve with the crispy spring rolls and strawberry salsa.