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 dynamite lumpia to keep us company.
The latter use ground pork filling as our classic lumpiang shanghai but stuffed in whole finger chili peppers for a kick of heat. They're a bit time-consuming to make yet worth the effort.
They're crunchy, tasty, and seriously addictive!
Cooking tips
- Buy the largest peppers you can to make handling and stuffing easier.
- Do not overfill the peppers to keep them from breaking apart and ensure adequate meat filling cooking.
- For best results, use enough oil to deep-fry the lumpia. Heat and maintain the temperature at 350 F to 375 F. 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.
- For an extra creamy taste, add a strip of quick-melt cheese with the pork filling.
How to assemble
Due to their stems, the finger chili peppers are wrapped a little differently.
- Position the spring roll on a flat working surface in a diamond pattern.
- Tuck and fold the right-pointed end of the wrapper inward and place the stuffed pepper horizontally with the stem outside of the wrapper.
- Fold the left and bottom sides over the chili pepper and roll tightly to enclose fully. Dab the seam with water and gently press to seal completely.
How to serve
- Serve as an appetizer or party food with sweet and sour sauce, ketchup, ranch dressing, or a choice of dipping sauce.
- Dynamite lumpia are best enjoyed freshly fried. Place on a wire rack in a 200 F oven until ready to serve to keep them warm and crunchy.
How to store
- To freeze uncooked, arrange the lumpia in a single layer with space in between on a parchment-lined baking sheet, wrap with cling wrap, and freeze until firm. When hard, transfer to a resealable bag, squeezing out as much air as possible. Freeze for up to 3 months.
- To serve, take out of the freezer and fry frozen.
More lumpia finger food? Try these cheesy spring rolls or rellenong hipon!
More appetizer recipes
Ingredients
- 30 pieces finger chili peppers (siling haba)
- 1 pound ground pork
- 2 cloves garlic, peeled and minced
- ยฝ cup green onion, chopped
- 1 teaspoon salt
- ยผ teaspoon pepper
- 30 pieces spring roll wrappers
- canola oil
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.
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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
marites says
I love thhis recipe so much...
Blitzo says
Iโll definitely try this because I love dynamite lumpia.
Eric says
Thank you sharing your recipes. I will try lumpia dynamite soon.
Timmy says
This is really perfect with beer!! I did this Dynamite but not like this recipe of yours. But I think this recipe is more tastier than my way. I will try this one. Keep safe!
Che says
Is this super hot and chili when you eat it? Looks so good but worried about it
Lalaine Manalo says
The recipe uses finger chili peppers or siling haba which have a mild heat and are not as spicy as jalapenos or serranos. ๐
Gerlie Morgan says
Hi! What wrapper do you use? It looks bigger than what I usually see at Asian stores.
Lalaine Manalo says
I usually buy whatever spring roll wrappers are on sale. I think Filipino brands are a little larger than other Asian brands.
Athena says
I love dynamite!!!
Cool blog you have here. ๐
Irene says
Hi! Thanks so much for this ๐ Preparing this for the first time this Christmas ๐ Do you still have the recipe for buffalo wings? The link here no longer works ๐ Salamat!
Priscilla says
Hi! Can I add cheese to this or not a good idea? Thank you!
Edz says
YEs you can
Basmah Alqahtani says
Dynamite is originally prepared with cheese stuffed inside it. ๐ So it would be better if u add it plus the taste will be more awesome.
rain says
I'll definitely try this! I tried eating dynamite lumpia before, but without the ground pork. It was already good, but i think adding the pork would make it even better. ๐
Angel O. Carrillo-Bender says
Hi!
Is Kawaling Pinoy a resto? if so wher? Location?
Thanks. MORE POWER.
Lalaine says
Hello Angel
No, Kawaling Pinoy is not a restaurant (I wish!) but a recipe blog. I am based in Southern California ๐