This is a spicy kind of lumpia made with green chili peppers stuffed with ground meat with cheese and wrapped with lumpia or springroll wrapper. A great appetizer or “pulutan” for those who loves spicy foods. It can be served as an appetizer or viand with hot steaming rice and of course with a dipping sauce. I think the name of this appetizer “dynamite lumpia” is already obvious because it is spicy hot and made with stuffed green chili peppers but sometimes you can buy them not spicy at all.
Sometimes it amazes me why some of those green chilies are not spicy and taste like bell peppers. And about the meat used in making the stuffing, you can either choose between ground pork or ground beef whichever is affordable and practical for you. I think you can also use canned corned tuna or ground chicken instead of read meat or just plain cheese sticks if you want a quick and simple dynamite lumpia.
Dynamite Lumpia Recipe: A Spicy Twist on a Classic Favorite
If you’re a fan of spicy foods, you’ll love Dynamite Lumpia. This dish takes the traditional lumpia and adds a fiery kick with green chili peppers stuffed with a savory mixture of ground meat and cheese, all wrapped in a crispy lumpia wrapper. Whether you’re looking for a delicious appetizer or a flavorful viand to enjoy with rice, Dynamite Lumpia is sure to satisfy your spicy cravings.
Choosing the Right Green Chilies
The key to making Dynamite Lumpia is selecting the right green chilies. Look for large, firm peppers with a vibrant green color. While most green chilies are spicy, some may be milder in flavor, resembling bell peppers. To ensure your Dynamite Lumpia has the perfect amount of heat, be sure to taste a small piece of the chili before cooking.
Preparing the Chili Peppers
To prepare the chili peppers, use a sharp knife to slit each pepper from the stem down to the tip. Carefully remove the seeds and pith using a small spoon, ensuring that no seeds are left behind. This step is crucial to control the spiciness of the dish. If you prefer a milder flavor, you can soak the chili peppers in water for a few hours before stuffing to reduce their heat.
Creating the Meat Mixture
In a pan, heat a tablespoon of oil and sauté garlic and onions until they are soft and fragrant. Add the ground meat of your choice—whether pork, beef, chicken, or even canned corned tuna—and cook until it changes color and is fully cooked. Season with salt and pepper to taste. Transfer the meat mixture to a bowl and let it cool before stuffing the chili peppers.
Stuffing and Wrapping the Peppers
Once the meat mixture has cooled, carefully stuff each chili pepper with the mixture, ensuring they are evenly filled. Place a piece of cheese on top of the meat mixture in each pepper. Next, lay a lumpia wrapper flat on a clean surface and place a stuffed chili pepper on top. Roll the lumpia wrapper tightly around the pepper, leaving the stem exposed on one side. Seal the edge of the wrapper with a dab of water or beaten egg to prevent it from opening during frying.
Frying to Perfection
In a wok or deep frying pan, heat enough oil to deep fry the lumpia. Fry the Dynamite Lumpia in batches until they are golden brown and crispy, about 3 to 5 minutes per batch. Be sure not to overcrowd the pan to ensure even cooking. Once cooked, remove the lumpia from the oil and drain them on paper towels to remove excess oil.
Serving Suggestions
Dynamite Lumpia is best served hot and crispy, paired with a dipping sauce made from sweet chili sauce or a combination of catsup and mayonnaise. The spicy kick of the chili peppers combined with the savory meat and cheese filling makes this dish a flavorful and satisfying treat for any occasion.
Dynamite Lumpia is a delightful twist on the classic lumpia recipe, offering a spicy kick that is sure to please your taste buds. Whether you’re serving it as an appetizer or a main dish, this dish is sure to be a hit with your family and friends.
How to Make Dynamite Lumpia
Ingredients
- 1/4 kilo ground beef or pork
- 10 pcs green chili siling pansigang or siling haba
- 10 pcs cheddar cheese slice into sticks
- 1 pc medium size onion chopped
- 3 cloves garlic minced
- salt and pepper to taste
- 10 pcs lumpia wrappers
- cooking oil for sauteing and frying
Instructions
How to make dynamite lumpia:
- Using a sharp knife, slit across the green chili from the stem down to the tip. Remove the seeds and pith by scraping using a small spoon. Be sure no seeds are left so that it won't become too spicy.
- In a cooking pan, heat a tablespoon of oil and saute the garlic and onion until the onions are soft. Add the ground meat and saute until it changes the color. Then add salt and pepper and saute until cooked. Transfer in bowl and set aside to cool.
- Stuff each chili pepper with the meat mixture. Then on a clean table or a large plate lay flat a lumpia wrapper and place a stuffed chili pepper. Place a piece of cheese on the stuffed chili pepper on top of the meat mixture.
- Wrap the chili pepper with the lumpia wrapper with the stem sticking out on one side of the lumpia. Roll the lumpia tightly and seal the edge with a dab of water or brush with beaten egg. Do the same procedure on the rest of the chilies and wrappers.
- Using a wok or a deep frying pan, heat oil just enough to deep fry the lumpia. Fry them in batches until golden brown or crisp, approximately 3 to 5 minutes in medium heat. Serve with sweet chili sauce or catsup mixed with mayonnaise.
Video
Notes
Cooking Tips of Dynamite Lumpia Recipe:
- Choosing the Right Chilies: Select large, firm green chilies for stuffing. Test a small piece before cooking to gauge their spiciness. Soaking the chilies in water for a few hours can help reduce their heat if desired.
- Ensuring Proper Stuffing: When stuffing the chilies, make sure to remove all the seeds and pith to control the spiciness. Use a generous amount of the meat mixture to ensure a flavorful filling. Adding a piece of cheese on top of the meat mixture before wrapping adds a creamy contrast to the spicy peppers.
- Frying to Perfection: Heat the oil to the right temperature before frying to ensure crispy lumpia. Fry the lumpia in batches to avoid overcrowding the pan, which can lower the oil temperature. Drain the cooked lumpia on a paper towel-lined plate to remove excess oil before serving.