Dynamite Lumpia
This recipe creates "Dynamite Lumpia," a popular Filipino snack. Finger chili peppers are stuffed with a savory mixture of ground pork, garlic, and green onions, then expertly wrapped in spring roll wrappers and deep-fried until golden and crispy. It's a flavorful and spicy appetizer or snack, perfect when served hot with a complementary dipping sauce.
Equipment
- 1 Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Deep Frying Pan or Wok
- 1 Tongs or spider skimmer For safe handling of hot lumpia
Ingredients
Main
- * 30 piece finger chili pepper siling haba
- * 1 pound ground pork
- * 6 clove garlic peeled and minced
- * 1/2 cup green onion chopped
- * 1 teaspoon salt
- * 1/4 teaspoon pepper
- * 30 piece spring roll wrapper lumpia
Instructions
- Prepare chili peppers by carefully slicing each lengthwise and removing seeds and membranes for a milder heat, or leave them for a spicier kick.
- In a mixing bowl, combine ground pork, minced garlic, chopped green onion, salt, and pepper. Mix until just combined.
- Gently stuff each prepared chili pepper with the seasoned pork mixture, ensuring an even distribution without overpacking.
- Lay a spring roll wrapper on a clean surface. Place a stuffed chili pepper near one edge.
- Fold the sides of the wrapper inward, then roll tightly from the bottom upwards, forming a compact log. Seal the final edge with a flour-water paste.
- Repeat the stuffing and wrapping process for all remaining chili peppers and wrappers.
- Heat enough cooking oil in a deep frying pan or wok to 350-375°F (175-190°C) for deep frying.
- Carefully place lumpia into the hot oil in batches, ensuring not to overcrowd the pan.
- Fry for 4-6 minutes, or until the wrappers are golden brown and crispy, and the pork filling is thoroughly cooked, turning as needed for even browning.
- Remove fried lumpia from the oil with tongs or a spider and place them on a wire rack lined with paper towels to drain excess oil before serving hot with your preferred dipping sauce.
Notes
For optimal heat control, deseed and devein the finger chili peppers to temper their spice, or leave them intact for a bolder kick. Ensure your ground pork filling is well-seasoned and thoroughly mixed but not overhandled, to maintain a tender texture. When wrapping, secure the lumpia tightly with a flour-water slurry to prevent filling from escaping during frying. Fry in batches in oil heated to a consistent 350-375°F (175-190°C) to achieve a golden-crisp exterior and thoroughly cooked interior without burning. A classic dipping sauce of spiced vinegar or sweet chili sauce complements the dish beautifully.