Dynamite Lumpia are a must for any party! Made with finger chili peppers and meat filling, they’re crispy, crunchy, slightly spicy, and the ultimate beer match!
G and I initially planned to take a short trip to Las Vegas for the highly-anticipated Pacquiao and Mayweather boxing match, but when he searched online today for reservations, the cheapest room available at the MGM Hotel was $1000 a night and the tickets for the fight started at $5500. Hold on, let me just wrap my brain around that for a minute…FIVE THOUSAND FIVE HUNDRED DOLLARS for a ticket!
Obviously, we will be staying home and will be watching the fight via pay-per-view instead.
G is pretty crushed about our weekend getaway gone awry but I actually think we’ll have a grander time watching the fight in the comfort of our sofa with chicken egg rolls, crispy calamari, and these dynamite lumpia to keep us company.
Tips on How to Make Dynamite Lumpia
- Buy the largest peppers you can to make handling and stuffing easier.
- Do not overfill the peppers to keep from breaking apart and to ensure adequate cooking of the meat filling.
- For best results, heat and maintain the frying oil at 350 F to 375 F temperature. Too hot and the wrapper will brown quickly before the meat is fully cooked. Too low and the lumpia will absorb a lot more grease.
- Do not overcrowd the pan. If frying in batches, make sure to bring back the oil temperature to 350 F before adding the next round.
How about you? What are your plans for fight day?
More Appetizer Recipes
- Rellenong Hipon
- Baked Tahong with Chili Mayo Topping
- Plum Sauce Chicken Lollipops
- Sizzling Sisig
- BBQ Pork on a Stick
- 30 pieces finger chili peppers (siling haba)
- 1 pound ground pork
- 2 cloves garlic, peeled and minced
- 1/2 cup green onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 30 pieces spring roll wrappers
- canola oil
- With a small knife, make a slit across the length of one side of each chili peppers from the stem down to the tip. Work carefully to keep stems intact.
- Using a teaspoon, gently scrape the inside of the chili pepper to remove seeds and pith. Rinse under cold running water to remove any stray seeds. Drain well and pat dry.
- In a bowl, combine ground pork, garlic, green onions, salt, and pepper to taste. Using a teaspoon, gently stuff each chili pepper with pork mixture.
- Separate lumpia wrappers and lay on a flat work surface. Place one stuffed pepper on wrapper. Fold sides of the wrapper to enclose chili pepper, leaving stem exposed. Roll tightly to fully cover chili pepper and seal seam with a dab of water. Repeat with remaining chili peppers.
- In a pan over medium heat, heat about 2-inches deep of oil. Add prepared peppers in a single layer and cook, turning as needed, for about 7 to 10 minutes or until golden and crisp. Adjust heat if wrappers are browning before meat filling is cooked through.
- Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce or spicy vinegar dip.