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Dynamite Lumpia

Crispy fried spring rolls stuffed with green chili peppers, savory ground pork, and melted cheese.

45 minMediumServes 4380 cal/serving

FilipinoAppetizerStovetopStandardNut-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

  • 12 long green chili peppers, slit and deseeded
  • 1/2 lb ground pork
  • 3 oz cheddar cheese, sliced
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 12 lumpia wrappers
  • 1 egg, beaten
  • 2 cups neutral cooking oil

Instructions

  1. 1

    In a bowl, mix 1/2 lb ground pork, 2 cloves minced garlic, 1/4 cup minced yellow onion, 1/2 tsp salt, and 1/4 tsp ground black pepper until combined.

  2. 2

    Stuff each 12 slit and deseeded long green chili peppers with a portion of the pork mixture and a piece of 3 oz sliced cheddar cheese.

  3. 3

    Wrap each stuffed chili pepper in a 12 lumpia wrappers, leaving the stem exposed, and seal the edge with 1 beaten egg.

  4. 4

    Heat 2 cups neutral cooking oil in a deep skillet over medium heat to 350 degrees F.

  5. 5

    Fry the wrapped chilies in batches for 5 to 7 minutes until golden brown and the internal temperature of the pork reaches 160 degrees F.

Questions

Can I make Dynamite Lumpia dairy-free?

Yes. The dairy in this entry is 3 oz cheddar cheese, sliced. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Dynamite Lumpia keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Dynamite Lumpia?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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