Dynamite Lumpia
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.
Ingredients you’ll need
Notes and substitutions
How to make this recipe
Step 1: Prepare the green chilis
Take a piece of green chili and carefully cut a slit across the length of one side of the pepper. Scrape off the seeds using a small spoon and soak in a bowl of water for a couple of minutes. Repeat the process with the remaining chilis.
Spet 2: Stuff with meat
Dry peppers with paper towels and place 2-3 tsp. of corned beef or alternatively fill a piping bag with corned beef to stuff the peppers. If you want to use ground pork, mix in with garlic, green onions, salt, and pepper to taste then stuff chilis with pork mixture.
Step 3: Add cheese
Add 1-2 strips of cheese depending on how creamy you want them. You can use cheddar cheese, American or any quick-melt cheese of your choice.
Step 4: Wrap the green chili
To wrap, position the spring roll wrapper on a clean flat working surface. 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.
Step 5: Fry the lumpia
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. Remove from pan and drain excess oil in a wire rack or plate line with paper towels. Serve while warm with dipping sauce.
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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!
Dynamite Lumpia
Ingredients
- 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)
Instructions
- 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!