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!