Dynamite lumpia is perfect for any inuman or get-together. I make them whenever I'm hosting friends for parties or whenever my family wants something crispy and spicy. They're my take on the classic lumpiang shanghai, but stuffed inside whole finger chili peppers.
This recipe is a bit time-consuming to make, but it's worth every minute of effort. They come out so crunchy, tasty, and delicious that I always end up making another batch. My friends always request these when they come over for our inuman. Try it!
My Ingredients
For My Dynamite Lumpia:
- 30 pieces finger chili peppers (siling haba)
- 30 pieces spring roll wrappers
- Canola oil for frying
For My Pork Filling:
- 1 pound ground pork
- 2 cloves garlic, peeled and minced
- ½ cup green onion, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
How I Make My Dynamite Lumpia
- I start by preparing my chili peppers. Using a small knife, I carefully make a slit across the length of one side of each pepper from the stem down to the tip. I work really carefully here to keep the stems intact because they make great little handles.
- Next, I use a teaspoon to gently scrape the inside of each chili pepper to remove all the seeds and pith. This is important because too many seeds will make them way too spicy. I rinse them under cold running water to get rid of any stray seeds, then drain and pat them completely dry.
- For my pork filling, I combine ground pork, minced garlic, chopped green onions, salt, and pepper in a bowl. I mix everything together really well with my hands to make sure all the flavors are evenly distributed.
- I use a teaspoon to gently stuff each chili pepper with my pork mixture. I'm careful not to overfill them because that can cause them to break apart during frying.
- I separate my lumpia wrappers and lay them on a flat surface. I position each spring roll wrapper in a diamond pattern, which makes the wrapping process easier.
- Here's my wrapping technique: I tuck and fold the right pointed end of the wrapper inward, then place my stuffed pepper horizontally with the stem sticking outside of the wrapper. This way, the stem stays free for easy handling.
- I fold the left and bottom sides over the chili pepper and roll everything tightly to fully enclose the pepper. I dab the seam with a little water and gently press to seal it completely. This sealing step is important for preventing them from opening up during frying.
- In a pan over medium heat, I heat about 2 inches of oil to around 350°F to 375°F. I add my wrapped peppers in a single layer, making sure not to overcrowd the pan, and cook them for about 7 to 10 minutes, turning as needed.
- I know they're done when the outside is golden and crispy and the meat is fully cooked through. I remove them from the pan and drain them.
- Serve them hot with sweet and sour sauce or spicy vinegar dip. Enjoy your dynamite lumpia!
My Personal Tips
- I buy the largest finger peppers I can find because they're easier to handle and stuff with filling.
- I never overfill my peppers. It's better to underfill slightly than to have them break apart while frying.
- I use enough oil for deep frying and keep my temperature between 350°F to 375°F. Too hot and the wrapper browns before the meat cooks through.
- I never overcrowd my pan when frying. I do them in batches and bring the oil back to temperature between batches.
- For extra creaminess, I sometimes add a strip of quick melt cheese with my pork filling. Kids love this!
- I can freeze these uncooked and fry them straight from frozen when I want them. Perfect for meal prep.
Related
Looking for other recipes like this? Try these:
My Dynamite Lumpia Recipe
My crispy fried finger chili peppers stuffed with seasoned pork that always disappear first at my parties
Ingredients
Method
- I start by preparing my chili peppers. Using a small knife, I carefully make a slit across the length of one side of each pepper from the stem down to the tip. I work really carefully here to keep the stems intact because they make great little handles.
- Next, I use a teaspoon to gently scrape the inside of each chili pepper to remove all the seeds and pith. This is important because too many seeds will make them way too spicy. I rinse them under cold running water to get rid of any stray seeds, then drain and pat them completely dry.
- For my pork filling, I combine ground pork, minced garlic, chopped green onions, salt, and pepper in a bowl. I mix everything together really well with my hands to make sure all the flavors are evenly distributed.
- I use a teaspoon to gently stuff each chili pepper with my pork mixture. I'm careful not to overfill them because that can cause them to break apart during frying.
- I separate my lumpia wrappers and lay them on a flat surface. I position each spring roll wrapper in a diamond pattern, which makes the wrapping process easier.
- Here's my wrapping technique: I tuck and fold the right pointed end of the wrapper inward, then place my stuffed pepper horizontally with the stem sticking outside of the wrapper. This way, the stem stays free for easy handling.
- I fold the left and bottom sides over the chili pepper and roll everything tightly to fully enclose the pepper. I dab the seam with a little water and gently press to seal it completely. This sealing step is important for preventing them from opening up during frying.
- In a pan over medium heat, I heat about 2 inches of oil to around 350°F to 375°F. I add my wrapped peppers in a single layer, making sure not to overcrowd the pan, and cook them for about 7 to 10 minutes, turning as needed.
- I know they're done when the outside is golden and crispy and the meat is fully cooked through. I remove them from the pan and drain them.
- Serve them hot with sweet and sour sauce or spicy vinegar dip. Enjoy your dynamite lumpia!
Notes
- I buy the largest finger peppers I can find because they're easier to handle and stuff with filling.
- I never overfill my peppers. It's better to underfill slightly than to have them break apart while frying.
- I use enough oil for deep frying and keep my temperature between 350°F to 375°F. Too hot and the wrapper browns before the meat cooks through.
- I never overcrowd my pan when frying. I do them in batches and bring the oil back to temperature between batches.
- For extra creaminess, I sometimes add a strip of quick melt cheese with my pork filling. Kids love this!
- I can freeze these uncooked and fry them straight from frozen when I want them. Perfect for meal prep.
Tried this recipe?Let us know how it was!
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