Dynamite Lumpia are green finger chili finger stuffed with cheese and sautéed ground pork, wrapped in lumpia wrapper and deep fried in a vegetable oil until golden brown and crispy. This appetizer is usually served with garlic-mayo or spiced vinegar dip. Perfect for "pulutan" with ice cold beer.
Yield: 20 pcs
Ingredients
20 pcs large size Green Chili Finger or Siling Haba
40 pcs Cheese Sticks (eden)
500 g Ground Pork
2 tbsp Minced Garlic
3 tbsp Minced Red Onion
1 tsp White Sugar
Salt and Pepper to taste
20 pcs Spring Roll Wrapper how to make homemade spring roll wrapper
Vegetable Oil for frying and sautéing
For the Dip
1 cup Mayonnaise
1 tbsp Tomato Ketchup
2 tbsp Minced Garlic
1 tbsp Chopped Spring Onions (optional)
Salt and Pepper to taste
Procedure
To prepare the dip, in a small mixing bowl combine mayonnaise, ketchup, spring onions, and minced garlic, mix well, then season with salt and pepper.
In a pan saute onion and garlic until fragrance releases.
Add ground pork and seasonings, cook for at least 5 minutes over high heat.
Transfer in a strainer to remove excess oil and set aside.
To prepare the chilies, rub the chilies with your palm to release the seeds. Using a sharp knife cut horizontally one side of the chili from the stem to the tip, be careful not to cut off the entire stalk. Scrape the seeds and pith using a teaspoon and rinse under cold running water, make sure that there are no seeds left. Pat dry!
Stuff the cooked ground pork into the deseeded chilies and place 2 pcs of cheese stick per piece.
Wrap with lumpia wrapper and seal with little drop of water. If the wrapper is too big you can trim it.
To fry, prepare a deep pot with at least 8 inches diameter and pour 3 to 4 cups of vegetable oil. Heat up to 350°F and fry dynamite chilies until golden brown and crisp. Place on a plate lined with paper towel to remove excess oil.
Transfer on a serving plate and serve with garlic mayo dip.
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