Randy Chandler
Dynamite Lumpia, also known as dynamite rolls, are a popular Filipino appetizer or snack. They are made using only three ingredients and are a real explosion of spicy, crunchy, and cheesy goodness in every bite. The process of making dynamite cheese involves stuffing green chillies with cheese, rolling them in a wrapper, and then deep-frying them until golden and crispy. They are best enjoyed freshly fried but can also be stored in the freezer for later consumption.
| Characteristics | Values |
|---|---|
| Ingredients | Cheese, chilli, meat (optional), cornstarch, egg white (optional), salt, pepper, vegetable oil |
| Cheese Types | Mozzarella, cheddar, American, vegan |
| Chilli Types | Siling haba, serrano, jalapeño, green chilli, mini sweet peppers |
| Meat Types | Ground pork, beef, vegan meat |
| Wrapper | Spring roll wrapper |
| Wrapper Size | 5 1/2-inch squares |
| Wrapper Shape | Diamond |
| Wrapper Folding Technique | Fold the bottom and left sides over the chilli, then roll up and seal |
| Cooking Method | Deep-frying |
| Cooking Temperature | 350–375 °F |
| Cooking Time | 5–7 minutes or until golden brown and crispy |
| Serving Temperature | Warm |
| Serving Suggestions | Sweet chilli sauce, mayonnaise, ketchup, banana ketchup, Filipino sawsawan, garlic and vinegar |
| Storage | Refrigerate for up to 5–7 days, freeze for up to 3 months |
| Reheating | Microwave for 1 1/2 minutes, air fryer for 5 minutes at 180 °C |
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What You'll Learn
Choosing the right chilli
Dynamite lumpia is a popular Filipino appetizer made by stuffing green chillies with cheese, wrapping them in a spring roll wrapper, and deep-frying them until golden brown. The chillies used in this recipe are typically long, straight, and wide, such as Siling Haba or Siling Tagalog, which are commonly found in the Philippines. However, other types of green chillies can also be used, such as Jalapenos, Serano chillies, Chilaca, or Anaheim peppers.
When choosing the right chilli for dynamite lumpia, it is important to consider the desired level of spiciness. The spiciness of chillies can vary significantly, so it is essential to select chillies that are not too mild or too hot. The selected chillies should be free from blemishes and have a bright, vibrant colour. They should also feel firm to the touch, indicating freshness.
To prepare the chillies, it is necessary to remove the seeds and pith, as this is what makes the lumpia too spicy. Rinsing the chillies under cold running water after seeding helps to remove any remaining seeds and reduce the spiciness further. It is crucial to pat the chillies dry before stuffing them with cheese to prevent the cheese from becoming watery.
For the cheese stuffing, mozzarella and cheddar are commonly used, but other types of cheese such as provolone, gouda, or American processed cheese can also be used. It is important to slice the cheese to fit snugly inside the chillies, ensuring that the cheese is secure and does not leak out during frying. The combination of chillies and cheese creates a delicious contrast of spicy and creamy flavours that makes dynamite lumpia a unique and tasty treat.
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Preparing the filling
Once you've chosen your chillies, cut a slit down one side of each, from the stem to the tip, being careful not to cut all the way through. You want the chilli to remain intact so that it can be stuffed and later fried without falling apart. After making the slit, carefully scrape out the pith and seeds with a spoon until the chilli is hollow.
For the filling, you can use a variety of ingredients, depending on your preference. A simple option is to just use cheese, such as mozzarella or cheddar, but you can also add ground meat, such as pork or beef, for a heartier option. If you're making a meat filling, combine ground meat with garlic, green onions, salt, and black pepper in a large bowl. You can also add other ingredients like garlic powder, onion powder, cornstarch, fish sauce, or other spices to taste.
Once your filling is prepared, it's time to stuff the chillies. Using a small spoon, carefully fill each chilli with the meat mixture and add a slice of cheese in the middle. Be careful not to overfill the chillies, as this can cause them to break apart during frying.
After stuffing, you can proceed to wrap the chillies and prepare them for frying, following the rest of the recipe instructions.
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Stuffing the chillies
Dynamite lumpia is a Filipino appetizer made of chillies stuffed with meat and cheese, wrapped in spring roll wrappers, and deep-fried until golden and crispy.
To stuff the chillies, start by cutting a slit through the centre of the chilli, lengthwise, but not all the way through. Make sure to leave the stem intact. Using a small spoon, carefully remove the seeds and pith until the chilli is hollowed out. Repeat this process with all the chillies.
Next, fill each chilli with the lumpia filling. This typically includes meat, such as ground pork or beef, and cheese. You can also add other ingredients like garlic, green onions, salt, and black pepper to taste. If you want a more substantial filling, you can use a piping bag to pipe the filling into the chillies.
Once the chillies are filled, place a slice of cheese in the centre of each chilli. You can use mozzarella, cheddar, or any block of vegan cheese. For an extra cheesy surprise, add two pieces of cheese to each chilli!
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Wrapping the rolls
Lumpia wrappers, or spring roll wrappers, are typically used for dynamite cheese rolls. These wrappers are usually around 5- to 5.5-inch squares and can be purchased ready-made. When wrapping the rolls, it is important to ensure that they are sealed properly to prevent them from coming apart during frying.
To begin wrapping the dynamite cheese rolls, place a single wrapper on a clean, flat surface. Fold one corner inwards towards the centre, then place the stuffed chilli pepper on top, with the stem facing the fold and poking outside. The fold should not cover the stem. Adjust the amount of filling as needed to ensure the pepper fits snugly in the wrapper.
Next, fold the opposite end up and over the chilli pepper. Then, fold one of the remaining corners over the pepper. Finally, roll up the wrapper snugly towards the last remaining unfolded corner, leaving about two inches unfolded. At this stage, you may need to adjust the tightness of the roll to ensure the pepper is enclosed snugly.
To seal the dynamite cheese roll, you can use a cornstarch-water mixture or egg white. If using cornstarch, mix two tablespoons of cornstarch with one-third cup of water in a small saucepan. Bring this to a boil over low heat, stirring often, until it thickens to a glue-like consistency. Allow it to cool until it is easy to handle, then brush it onto the remaining edge of the wrapper and roll to close, pressing to seal. Alternatively, you can use egg white as a natural glue. Simply dip your fingers into beaten egg white and brush it onto the remaining edge before rolling and pressing to seal.
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Frying the dynamite cheese
Oil temperature
When frying your dynamite cheese, it is important to ensure that the oil is hot enough. The ideal temperature is between 350-375°F. If the oil is too hot, the wrapper will brown quickly before the cheese is fully cooked. If the oil is not hot enough, the lumpia will absorb more grease. To test if the oil is hot enough, you can dip a wooden spoon into the oil. If the oil starts to bubble around the spoon, it is ready.
Frying technique
Place the stuffed and wrapped chillies carefully into the hot oil. Fry in batches and do not overcrowd the pan, as this will cause the oil temperature to drop. Fry for 5-7 minutes, or until the lumpia turns golden brown and crisp. You can flip the lumpia halfway through to ensure even cooking.
Testing for doneness
You can test if the lumpia is cooked by poking an instant-read thermometer into the centre. If the interior has reached 145°F, it is ready.
Serving
Remove the lumpia from the oil and place them on a wire rack or colander set over paper towels to remove excess oil. Allow them to cool slightly before serving, as the melted cheese will be very hot. Serve with sweet chilli sauce, mayonnaise, ketchup, or a Filipino dipping sauce.
Reheating
If you have any leftover lumpia, you can reheat them in the oven, air fryer, or microwave. For crispy lumpia, reheat in an air fryer for 5 minutes at 180°C.
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Frequently asked questions
Dynamite Cheese Lumpia is a Filipino appetizer made with green chilies stuffed with cheese and wrapped in spring roll wrappers, deep-fried until golden and crispy.
You will need green chilies, cheese (mozzarella or cheddar), lumpia wrappers, and vegetable oil for frying. You can also add meat filling such as ground pork or beef for a more substantial snack.
First, slice the chilies lengthwise and remove the seeds. Stuff the chilies with cheese and wrap them in the lumpia wrappers, sealing the edges with a cornstarch-water mixture. Heat vegetable oil in a skillet or pan to around 350 degrees Fahrenheit. Fry the wrapped chilies until they are golden brown and crispy, flipping them halfway through. Serve fresh and enjoy!
You can store uncooked Dynamite Cheese Lumpia in the freezer for up to 3 months. To freeze, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or bag. To serve, fry the frozen lumpia until golden and crispy. Cooked lumpia can be stored in the fridge for up to a week.
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