📝 About This Recipe
A quintessential Filipino bar food or 'pulutan,' Dynamite Lumpia is a playful and fiery twist on the classic spring roll. It features long green chilies stuffed with a savory ground meat mixture and melting cheese, all wrapped in a thin, crispy pastry shell. The result is a perfect explosion of textures and flavors—crunchy, salty, creamy, and spicy—that has become a staple at every Filipino celebration and late-night gathering.
🥗 Ingredients
The Peppers
- 20 pieces Siling Haba (Finger Chilies) (large, straight, and bright green)
- 1 block Cheddar Cheese (cut into long, thin strips)
The Meat Filling
- 250 grams Ground Beef (80/20 lean to fat ratio preferred)
- 4 cloves Garlic (minced finely)
- 1 small Red Onion (finely chopped)
- 1/2 cup Carrot (finely grated)
- 1 tablespoon Soy Sauce
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Salt (adjust to taste)
- 1 tablespoon Cooking Oil (for sautéing meat)
Assembly and Frying
- 20 pieces Lumpia Wrappers (spring roll pastry)
- 1 piece Egg (beaten, to seal the wrappers)
- 2-3 cups Neutral Oil (for deep frying (vegetable or canola))
Garlic Mayo Dip
- 1/2 cup Mayonnaise (Japanese or standard mayo)
- 2 tablespoons Ketchup (banana ketchup for authenticity)
- 1/4 teaspoon Garlic Powder
👨🍳 Instructions
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1
Prepare the chilies by making a vertical slit from just below the stem down to the tip. Carefully scrape out the seeds and white pith using a small spoon to control the heat level.
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2
Rinse the deseeded chilies under cold water to remove any stray seeds, then pat them completely dry with paper towels. Set aside.
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3
In a skillet over medium heat, add 1 tablespoon of oil. Sauté the onions and garlic until fragrant and translucent.
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4
Add the ground beef to the skillet. Cook until browned, breaking up clumps with a spatula. Stir in the grated carrots, soy sauce, salt, and pepper.
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5
Cook the meat mixture for another 5 minutes until the carrots are soft and the moisture has mostly evaporated. Remove from heat and let it cool completely.
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6
Once the meat is cool, take a chili and stuff it with about 1-2 teaspoons of the meat mixture, then tuck in a strip of cheese. Do not overstuff, or the chili may burst.
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7
Lay a lumpia wrapper on a flat surface in a diamond shape. Place the stuffed chili in the center, ensuring the stem sticks out of the side or top for that signature 'dynamite fuse' look.
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8
Fold the bottom corner over the chili, tuck in the sides, and roll tightly. Brush the top edge with beaten egg to seal it firmly.
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9
Repeat the process for all chilies. Ensure the wrappers are tight to prevent oil from seeping into the meat.
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10
Heat the frying oil in a deep pan to 350°F (175°C). You can test the heat by dipping a corner of a wrapper; it should bubble immediately.
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11
Fry the rolls in batches for 3-5 minutes, turning occasionally, until they reach a beautiful golden brown and the wrapper is shatter-crisp.
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12
Remove the rolls and drain them on a wire rack or paper towels to remove excess oil.
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13
Whisk together the mayonnaise, ketchup, and garlic powder in a small bowl to create the dipping sauce.
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14
Serve immediately while the cheese is still molten and the wrapper is hot and crunchy.
💡 Chef's Tips
Wear gloves when handling and seeding the chilies to prevent 'chili burn' on your skin. Ensure the meat filling is completely cool before wrapping, otherwise the steam will make the wrapper soggy. For a milder version, soak the deseeded chilies in cold salt water for 30 minutes before stuffing to leach out more capsaicin. Don't crowd the pan when frying; this drops the oil temperature and results in greasy, oily lumpia. If you want extra crunch, you can double-wrap the chilies, though this may require a longer frying time.
🍽️ Serving Suggestions
Serve with a cold San Miguel Pale Pilsen or any crisp lager to cut through the heat. Pair with a side of spiced vinegar (Pinakurat) for those who prefer a tangy kick over a creamy dip. Excellent as a side dish to a warm bowl of Sinigang or Arroz Caldo. Present them on a wooden board with the stems pointing upwards for a dramatic 'dynamite bundle' appearance. Add a side of pickled papaya (Atchara) to provide a sweet and sour contrast to the savory meat.