Dynamite Lumpia (Stuffed Chili Peppers) Recipe


  • 30 pcs large size Green Chili Finger or Siling Haba
  • 30 pcs Cheese Sticks (eden)
  • 500 g Ground Pork
  • 2 tbsp Minced Garlic
  • 3 tbsp Minced Red Onion
  • 1 cup Minced Carrots
  • 1 tsp White Sugar
  • 1 tsp Maggi Magic Sarap All in One Seasoning or Chicken Powder
  • Salt and Pepper to taste
  • 30 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

Dynamite Lumpia (Stuffed Chili Peppers) Recipe


  1. 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.
  2. In a pan saute onion and garlic until fragrance releases.
  3. Add ground pork, salt and pepper, sugar and seasonings, cook for at least 7 minutes over high heat.
  4. Add carrots and cook for another 2 minutes. Transfer in a strainer to remove excess oil and set aside.
  5. 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!
  6. Stuff the cooked ground pork into the deseeded chilies and place 2 pcs of cheese stick per piece.
  7. Wrap with lumpia wrapper and seal with little drop of water. If the wrapper is too big you can trim it.
  8. 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.
  9. Transfer on a serving plate and serve with garlic mayo dip.

Source: Chef N Meals

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