Dynamite Lumpia will definitely make your taste buds jump with excitement. Made with finger chili peppers, cheese, and corned beef in spring roll wrappers. A great snack or appetizer!
I just love how these stuffed chili peppers bring in an appetite! It can be served as a snack or even as a main course with a side of steamed rice. What’s even better is by using corned beef rather than ground pork makes it easier to cook! It’s a must-try if you’re looking for a good appetizer.
It’s a fun and easy appetizer recipe that can be dipped in sweet chili sauce or sweet and sour sauce. Try these stuffed peppers in lumpia wrappers that are fried to perfection, this dish is sure to impress. Make a batch today with this cheesy dynamite lumpia recipe!
What Is Dynamite Lumpia?
Dynamite lumpia is a variation of the traditional lumpiang shanghai. But, instead of just wrapping, seasoned pork filling, this dish uses corned beef and cheese-stuffed chili peppers. It’s a recipe that requires a bit of seasoning, but it’s sure to bring great flavors!
The pepper stems that protrude on one end of the dish mimic wicks of dynamites therefore the name. Not only does it look that way but it also describes the explosive flavors in every bite. It’s fun, appetizing and so easy to make.
Why This Recipe Works
Should you make them? Yes! The spiciness is not too overpowering. The secret is to remove the seeds of the green chili peppers and soak them in water for a few minutes. Using corned beef makes it easy to make. No need to season ground pork with black pepper, garlic, onion, salt, garlic powder or onion powder. You can adjust the ingredients to make a big batch for a large crowd.
Notes On Ingredients
How To Stuff And Wrap
How To Serve And Store
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- 10 pcs. green chilis
- 3/4 cup corned beef (brand of choice)
- 115 grams cheese (American, cheddar or any quick melt cheese)
- 10 pcs. spring roll wrappers (6 inch square)
- 1/4 cup oil (for cooking)
- Take a piece of green chili and carefully cut a slit across the length of one side of the pepper.10 pcs. green chilis
- Scrape off the seeds using a small spoon. Do the same with remaining peppers.
- Soak in a bowl of water for a couple of minutes then dry peppers with paper towels.
- Place 2-3 tsp. of corned beef or alternatively fill a piping bag with corned beef to stuff the peppers.3/4 cup corned beef
- Add 1-2 strips of cheese depending on how creamy you want them.115 grams cheese
- To wrap, position the spring roll wrapper on a clean flat working surface.10 pcs. spring roll wrappers
- Place the stuffed pepper on the edge of the wrapper with the stem peeking out of the wrapper.
- Roll tightly and seal end of the wrapper with a dab of water. Repeat with the remaining stuffed chilis.
- Heat oil in a pan or skillet over medium heat. Add wrapped peppers in a single layer and cook, turning as needed, for about 5 minutes or until outside is golden brown and crisp.1/4 cup oil
- Remove from pan and drain excess oil in a wire rack or plate line with paper towels. Serve while warm with dipping sauce. Bon appetit!