Dynamite Lumpia
Dynamite Lumpia
Time consuming to make-yes. Worth all the effort-absolutely! These dynamite lumpia are an excellent appetizer to make for large gatherings, since no one in their right mind would go through the trouble to make just a couple. Fingerling chilies get stuffed with ground pork, then wrapped in lumpia wrappers and fried. Serve them with your favorite sweet and sour sauce. Make sure to talk up how big of a pain in the ass these are to make to your guests. You will deserve the credit.
Servings: 36 Lumpia
Ingredients
- 1 lb ground pork
- 4 garlic cloves minced
- 3 green onions finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 36 fingerling chilies
- lumpia wrappers
- vegetable oil for frying
Instructions
- Mix the filling ingredients together. Set aside.
- Ising a paring knife, make a long slit down the center of the fingerling chilies, making sure to not cut all the way through. Scoop out the seeds with a teaspoon.
- Stuff each of the chilies with a tsp of the ground pork mix.
- You should yield about 3 dozen .
- Place a stuffed chili in the left center of a lumpia wrapper with the stem sticking out.
- Fold the right side of the wrapper over the chili.
- Fold up the bottom. Wet the top with water and roll to seal.
- Anything you plan on not cooking immediately should be placed on a baking sheet in the freezer. Once frozen, store in gallon sized freezer bags.
- Heat up 1/2” deep of oil in a sauté pan over medium high heat. Add the lumpia to the pan.
- Fry for 4-5 minutes a side until golden brown. Drain grease on a wire rack.
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