Bushra Griffith
Dynamite lumpia, also known as dinamita, is a popular Filipino appetizer or snack. It is made by stuffing chillies with meat and cheese, wrapping them in spring roll wrappers, and deep-frying them until golden and crispy. The chillies are typically deseeded to reduce their spiciness, and the cheese used is often a quick-melt variety such as Eden or Velveeta. The meat is usually ground pork, but other options such as beef or chicken can also be used. The result is a crunchy, tasty, and spicy treat that is perfect for any party or get-together.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, snack, finger food |
| Cuisine | Filipino, Mexican-inspired |
| Main Ingredients | Chilli peppers, meat, cheese |
| Meat Options | Ground pork, beef, chicken, turkey, tofu |
| Cheese Options | American, Cheddar, Mozzarella, Eden, Velveeta, quick-melt |
| Other Ingredients | Cornstarch, water, garlic, onion, carrot, celery, fish sauce, black pepper |
| Wrapper | Spring roll wrapper, lumpia wrapper |
| Cooking Method | Deep-frying |
| Cooking Oil Temperature | 350-375°F |
| Frying Time | 2 minutes per side, 5-7 minutes total |
| Serving Suggestions | Sweet chilli sauce, ketchup, sawsawan (Filipino dipping sauce), cold beverages |
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What You'll Learn
Preparing the meat filling
Firstly, choose your meat. Ground pork is the most popular choice, but you can also use ground beef, chicken, turkey, or even tofu for a vegetarian option.
Next, heat some oil in a pan. You can use a neutral-flavoured oil such as vegetable or canola oil. Add some minced or crushed garlic to the pan and sauté until it is lightly browned. This will add a savoury, nutty flavour to your filling. Then, add some finely chopped onions to the pan and continue to sauté until they are softened and translucent. This will give your filling a sweet flavour and moist texture.
Now it's time to add the meat. Place the ground meat of your choice into the pan and sauté, stirring frequently, until it is cooked through and browned. This should take around 5-7 minutes on medium heat. Make sure the meat is thoroughly cooked before moving on to the next step.
Finally, season your meat filling. You can use salt and ground black pepper to taste. You can also add other seasonings such as garlic powder, onion powder, or even some chopped carrots and celery for extra flavour and texture.
Your meat filling is now ready to be stuffed into your chillies! Remember to leave enough space at the top of the chilli to add a generous amount of cheese. Enjoy the rest of the process of making your dynamite with giniling and cheese!
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Stuffing the chillies
To make dynamite with giniling and cheese, you'll need to prepare the chilli peppers by slicing them lengthwise, leaving the stem intact. Be careful not to slice them all the way through. You can use a small spoon to remove the seeds. For the cheese, slice it into 0.5-inch-thick pieces and then cut each slice into two. You can use processed cheese, cheddar cheese, mozzarella, or American cheese.
Once the chillies and cheese are prepared, you can start stuffing the chillies. Take a chilli and carefully fill it with the cheese. You can add two pieces of cheese per chilli, or use a slice of cheese in the middle, along with the giniling mixture. Make sure not to overfill the chillies, as this can cause the lumpia to unravel when frying.
After stuffing, place the chillies in the centre of the wrapper, ensuring the stem remains outside the wrapper. Fold the bottom and one side of the wrapper over the chilli, then roll it up snugly. You can seal the wrapper with a cornstarch and water mixture, or brush the remaining edge with egg white before rolling to close.
Repeat this process until all the chillies are stuffed and wrapped. You can then fry the dynamite lumpia in batches, ensuring the oil is at the right temperature to avoid undercooking or browning too quickly. Fry until golden brown and crispy, then remove from the heat and let them cool slightly before serving.
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Wrapping the rolls
Lumpia wrappers are typically square or round spring roll wrappers, which can be purchased from most Asian grocery stores. They are thin, light, and crispy when fried, and give the dynamite rolls their golden colour.
To wrap the rolls, first place a lumpia wrapper on a clean, flat surface. Fold one corner in towards the centre, then place the stuffed jalapeno on the wrapper, with the stem poking outside the fold. The stem should not be inside the wrapper, but rather, sticking out to imitate a dynamite wick.
Next, fold the opposite end up and over the jalapeno, adjusting the fold to the size of the pepper. Then, fold the remaining corner edges over the jalapeno, and roll up and snugly towards the last remaining corner, leaving about two inches unfolded.
Finally, dip your fingers into some beaten egg white and brush the remaining edge, then roll to close, pressing to seal. Repeat with the remaining jalapenos.
Some recipes suggest using a cornstarch-water mixture to seal the lumpia wrappers, rather than egg white.
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Frying the rolls
To fry the rolls, first, heat oil in a large skillet over medium-high heat. You need enough oil to reach halfway up the dynamite rolls. When the oil shimmers or is about 350 degrees, add the rolls to the skillet. It is important not to overcrowd the pan, as this can result in undercooked and soggy rolls. Fry the rolls in batches if necessary, and bring the oil back up to temperature before adding more rolls.
Fry the rolls for 2 to 2 and a half minutes, or until deep golden brown on one side. Then, flip the rolls and continue frying for another 2 to 2 and a half minutes, or until deep golden brown on the other side. You can test if the rolls are done by poking an instant-read thermometer into the centre—the interior should reach 145 degrees.
Remove the rolls from the heat and place them on a wire rack or colander set over paper towels to remove excess oil. Allow them to cool slightly before serving. The rolls can be enjoyed on their own or with a dipping sauce, such as sweet chilli sauce, ketchup, or sawsawan (Filipino dipping sauce).
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Serving the dish
Dynamite lumpia is best enjoyed freshly fried. If you want to keep them warm and crunchy before serving, place them on a wire rack in a 200 F oven.
When frying, heat enough oil in a pan over medium-high heat. You need enough oil to reach halfway up the dynamite lumpia. When the oil shimmers or is about 350 degrees, add the dynamite lumpia to the skillet. Fry each piece for about 2–2 ½ minutes on one side, adjusting the heat as needed if it cooks too quickly. Flip the lumpia and cook for another 2-2.5 minutes. You can test if it's cooked by poking an instant-read thermometer into the centre—the lumpia is cooked if the interior reaches 145 degrees. Repeat the process with the remaining lumpia, adding more oil as needed.
If you're frying in batches, make sure to bring the oil back to 350 degrees before adding more lumpia. Avoid overcrowding the pan, as this will cause the temperature of the oil to drop, resulting in undercooked and soggy lumpia.
Once cooked, remove the lumpia from the heat and place them on a wire rack or colander set over paper towels to remove excess oil. Allow them to cool slightly before serving. The melted cheese will be very hot, so be careful not to burn your tongue.
Dynamite lumpia is typically served as a snack or appetiser, often paired with an ice-cold beverage, such as beer. You can also serve it with a dipping sauce, such as sweet chilli sauce, ketchup, or sawsawan (Filipino dipping sauce).
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