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Dynamite Lumpia

Dynamite Lumpia

Dynamite Lumpia, also known as Dynamite Roll or Lumpiyang Dinamita in Filipino, is a modern Filipino-fusion appetizer that combines the classic lumpia wrapper with stuffed finger chilies. This crowd-pleasing dish perfectly balances crispy texture, savory meat filling, and spicy kick, making it the ultimate pulutan (beer match) or party food.
Cultural Notes
Dynamite Lumpia represents modern Filipino fusion cuisine, combining traditional lumpia techniques with contemporary spicy influences. It's particularly popular during fiestas, boxing match viewings, and family gatherings.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine Filipino
Servings 30 pieces
Calories 15 kcal
Difficulty Intermediate

Equipment

  • Deep frying pan or kawali
  • Kitchen thermometer (recommended)
  • Paper towels
  • Wire cooling rack
  • Small knife for deseeding
  • Teaspoon for stuffing

Ingredients
 

For the Filling:

  • 30 pieces finger chilies siling haba
  • 1 pound 450g ground pork
  • 2 cloves garlic minced (bawang, trinurang)
  • ½ cup green onions finely chopped (dahon ng sibuyas)
  • 1 teaspoon salt asin
  • ¼ teaspoon ground black pepper paminta
  • Optional: 30 thin strips quick-melt cheese

For Assembly:

  • 30 pieces spring roll wrappers lumpia wrapper
  • Canola oil for deep frying
  • Water for sealing

Instructions
 

  • Begin by preparing the finger chilies (siling haba). Make a careful lengthwise slit on one side of each chili, keeping the stem intact. Using a teaspoon, gently remove all seeds and white membrane. Rinse the chilies under cold water to remove any remaining seeds, then pat them completely dry with paper towels to prevent oil splatter during frying.
  • In a large bowl, prepare the filling by thoroughly combining ground pork, minced garlic, finely chopped green onions, salt (asin), and ground black pepper (paminta) until well mixed.
  • For assembly (pagbabalot), position a lumpia wrapper in a diamond shape on your work surface. Carefully stuff a prepared chili with the pork mixture using a teaspoon. If desired, place a thin strip of cheese inside the chili for extra flavor. Place the stuffed chili horizontally near the bottom corner of the wrapper.
  • Fold the bottom corner over the filling, then fold both side corners inward. Roll the lumpia tightly upward, leaving the chili stem exposed. Seal the edges with water. Continue this process with remaining ingredients.
  • Heat canola oil in a deep frying pan or kawali to 350°F (175°C). You can test the oil temperature by inserting a wooden chopstick - small bubbles should form around it. Fry the lumpia in batches for 7-10 minutes, turning occasionally until they achieve a golden brown color (hanggang maging gintong-brown). Avoid overcrowding the pan to maintain oil temperature.
  • Remove the cooked lumpia using a slotted spoon and place them on a wire rack to drain excess oil. Serve hot with sweet chili sauce (suka't sili) or your preferred dipping sauce. For storage, uncooked lumpia can be frozen for up to 3 months, while cooked ones should be consumed within 2 days when refrigerated.

Tips from Lola's Kitchen

  • Choose chilies of similar size for even cooking
  • Remove ALL seeds to reduce heat level
  • If wrapper tears, double-wrap it
  • Test oil temperature with a wooden chopstick - small bubbles should form around it
  • Never leave hot oil unattended
  • Pat chilies completely dry to prevent oil splatter
 

Nutrition

Calories: 15kcalCarbohydrates: 1gProtein: 0.2gFat: 0.02gSaturated Fat: 0.005gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gCholesterol: 0.3mgSodium: 18mgPotassium: 9mgFiber: 0.1gSugar: 0.04gVitamin A: 17IUVitamin C: 0.4mgCalcium: 2mgIron: 0.1mg
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