Dynamite Lumpia on a cast iron serving platter
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5 from 2 votes

Dynamite Lumpia

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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: Filipino
Keyword: dynamite lumpia
Servings: 30 Pieces
Calories: 101kcal
Author: Lalaine Manalo


  • 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.



Calories: 101kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 172mg | Potassium: 63mg | Vitamin A: 30IU | Vitamin C: 0.9mg | Calcium: 11mg | Iron: 0.7mg