Preheat the oven to 200°C and line a large baking tray with greaseproof paper.
Melt the butter in a small saucepan and remove from heat.
Cut each filo sheet into four rectangles and brush with melted butter.
Spread one tablespoon of chocolate spread along the long side of each rectangle, leaving a 2cm border.
Fold the short sides over the filling and roll up from the long side to enclose.
Place 12 rolls on the tray, brush with butter, and bake for 8 to 10 minutes until golden.
Remove rolls from the oven and cool on a wire rack.
Whip the cream lightly with caster sugar and vanilla extract then spoon into a bowl.
Dust the rolls with icing sugar and serve with the vanilla cream dip.