Dynamite Lumpia

4.80 from 5 votes

Dynamite Lumpia are crunchy, tasty, and sure to be a crowd favorite! Made of chili peppers stuffed with meat filling, they make a great snack or appetizer!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: Filipino

Servings: Pieces

Calories: 101kcal

Author: Lalaine Manalo

Ingredients

30 pieces finger chili peppers (siling haba)
1 pound ground pork
2 cloves garlic, peeled and minced
½ cup green onion, chopped
1 teaspoon salt
¼ teaspoon pepper
30 pieces spring roll wrappers
canola oil

US Customary - Metric

Instructions

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. On a flat working surface, position the spring roll in a diamond pattern.
Tuck and fold the right pointed end of the wrapper inward and place the stuffed pepper horizontally with stem outside of the wrapper.
Fold the left and bottom sides over the chili pepper and roll tightly to fully enclose. Dab the seam with water and gently press to completely seal.
In a pan over medium heat, heat about 2 inches deep of oil. Add wrapped peppers in a single layer and cook, turning as needed, for about 7 to 10 minutes or until outside is golden and crisp and meat is cooked.
Remove from the pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce or spicy vinegar dip.

Video

Notes

Do not overfill the peppers to keep them from breaking apart and ensure adequate meat filling cooking.
Adjust heat if wrappers are browning before meat filling is fully cooked.

Nutrition