Dynamite Lumpia has everything you want in an appetizer: crunch, spice, and loads of flavor. The filling is easy to make with a perfect blend of creamy cheese, ground meat, and just enough jalapeño to keep you coming back for more. Plus, they’re super easy to make ahead, freeze, and fry whenever that spicy craving strikes. Serve with a sweet chili sauce as an appetizer to some Traditional Pancit Bihon, and watch these spicy Filipino lumpia rolls disappear in no time.
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Why You'll Love This Recipe
If you’re craving a delicious, crispy, and spicy twist on a classic, this Dynamite Lumpia recipe will hit the spot. These Filipino lumpia rolls combine creamy cheese, fiery jalapeños, and savory ground meat, all wrapped up and fried to golden perfection. Whether you’re planning an appetizer for a party or need a bold snack, Dynamite Lumpia packs a flavor explosion that’s sure to impress!
Looking for other unique Filipino dishes? Check out this Instant Pot Pork Adobo!
Ingredients
Jalapeños: Fresh jalapeños provide the “dynamite” in Dynamite Lumpia, bringing a spicy kick with every bite. By removing the seeds, you can dial down the heat if you prefer, but the pepper’s natural heat and slight sweetness add bold, unmistakable flavor.
Ground Pork: Ground pork is the main protein, giving the filling a rich, savory base. Its tender texture pairs perfectly with the crispy spring roll wrappers.
Cheddar Cheese: Sharp cheddar cheese adds a melty quality to the filling, balancing the heat of the jalapeños and adding a layer of flavor.
Minced Garlic: Fresh minced garlic brings an aromatic depth to the filling, enhancing each bite with a hint of bold, garlicky goodness.
Minced Dried Onion: The dried onion adds a sweet and mellow onion flavor without the moisture of fresh onion, ensuring that the filling stays cohesive and flavorful.
Celery Salt: A pinch of celery salt infuses the lumpia with a subtle, herby undertone that complements the pork and jalapeños, adding a touch of seasoning that makes each bite more interesting.
Kosher Salt & Black Pepper: These basic seasonings highlight the natural flavors of the pork and jalapeños, creating a well-balanced base.
Fish Sauce & Soy Sauce: These two sauces bring umami and depth to the filling, adding a savory richness that enhances the overall flavor. The fish sauce, in particular, adds that unique, savory complexity often found in Filipino cuisine.
Accent (MSG) Used sparingly, Accent boosts the savory flavor of the filling, amplifying the taste of each ingredient. While it's optional, I highly recommend it!
Lumpia Wrappers: These are crucial to achieving Dynamite Lumpia's classic, crispy exterior. They provide that satisfying crunch while holding the jalapeño together, making each roll easy to enjoy by hand.
Vegetable Oil: Essential for frying, vegetable oil has a high smoke point, which allows the lumpia to become golden brown and crispy without burning.
Corn Starch: Corn starch is often used to lightly coat the outside of the rolls before frying, enhancing the crispiness and ensuring that each bite has a delightful crunch. However, I like to use it in the stuffing mixture, which helps bond the whole pepper.
See the recipe card below for full information on ingredients and quantities.
Looking for other excellent Filipino Dishes, check out this Filipino Picadillo recipe!
Step-by-Step Instructions
Step 1: In a glass mixing bowl, combine the ground pork, minced garlic, celery salt, dried minced onion, kosher salt, black pepper, fish sauce, soy sauce, accent, and corn starch.
Stir this mixture thoroughly to ensure everything is evenly combined.
Set the mixture aside.
Step 2: Slice the cheddar cheese into sticks and set aside.
Make a small verticle slice toward the top of the jalapeño, then horizontally near the bottom, and lastly, a horizontal slice down the center. Essentially, you are creating two doors to open the jalapeños.
Using a small spoon, remove the insides of the jalapeños. The more seeds and ribbing you leave in the jalapeño, the spicier they will be.
Place a cheese stick in each jalapeño followed by about two teaspoons of pork mixture.
Press the mixture into the jalapeños. It's okay if they do not completely close.
Step 3: Lay out one Spring Roll/Lumpia wrapper in a diamond shape.
Fold the top point down about a quarter to the middle
Place a stuffed jalapeño with the stem lying above the top fold.
Fold up the bottom fold about a quarter to the middle, and then pull the bottom half of the wrapper over the top like a blanket.
Now, take either the left or right corner and fold it over to the other side, then roll the jalapeño up.
Repeat this process on all stuffed jalapeños to wrap up the dynamite Lumpia.
Step 4: Heat about 2 inches of vegetable, canola, or peanut oil in a cast iron skillet to 350°f to 370°f.
Working in batches, fry each Dynamite Lumpia. Once they are golden brown on one side, flip them over and fry until golden brown on the other. About 4-5 minutes on each side.
Remove the Lumpia to a cooling rack over a paper towel-covered tray for easy clean-up. Allow them to cool before serving, as the inside will be very hot.
Serve immediately, or check out expert tips and FAQs below for storage, reheating, etc.
Expert Tips
- Test the Oil Temperature: For a perfectly crispy exterior, heat the oil to about 350°F. If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil—it should sizzle and start to brown slowly. If it browns too quickly, the oil is too hot.
- Add Cornstarch for Extra Crispiness: Lightly dusting the outside of the Dynamite Lumpia with cornstarch before frying helps create an extra crispy exterior. This trick also helps the lumpia stay crispier longer, primarily if you’re serving a large batch.
- Fry in Batches: Avoid overcrowding the pan. Too many rolls at once will lower the oil temperature, resulting in unevenly cooked lumpia. Fry in small batches of 4-5 at a time to maintain the oil’s heat and ensure every roll is perfectly golden.
- Let Cool Slightly Before Serving: Lumpia fresh from the skillet can be hot inside! Allow the Lumpia to cool and drain on a rack before serving.
- Serve Immediately or Reheat in the Oven: For the best texture, serve lumpia right after frying. To hold the dynamite lumpia, keep them in a warm oven (around 200°F) until you’re ready to serve. Alternatively, they can be reheated in the air fryer to regain crispiness.
Recipe FAQs
Can I make Dynamite Lumpia less spicy?
Absolutely! Remove the seeds and inner membranes from the jalapeños before filling to reduce the spice level.
Can I use a different type of meat?
Yes, ground chicken or turkey works well as a substitute for pork if you prefer a lighter filling. Remember that pork offers more richness. You'll want to add more soy sauce or fish sauce when using leaner meat to enhance the flavor.
Not at all! While cheddar adds a sharp, creamy flavor, you can use mozzarella for a milder taste. Pepperjack will add an extra kick, and smoked gouda would be great, too. Make sure the cheese melts well to keep the filling creamy.
How do I keep the lumpia from getting soggy?
To maintain that crispy exterior, fry the lumpia at the right temperature (around 350°F). Overcrowding the pan can cause the oil temperature to drop, so fry in batches if necessary. Also, drain each batch on a cooling rack over paper towels after frying to remove excess oil.
Yes! Dynamite Lumpia is perfect for prepping in advance. Assemble the rolls, place them on a baking sheet in a single layer, and freeze them. Once frozen, transfer to a freezer-safe bag or container. You can fry them straight from the freezer; add a few minutes to the frying time.
Sweet chili sauce is a classic choice that perfectly balances the spice. Soy-based dipping sauces or even a creamy ranch are also great options.
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📖 Recipe
Dynamite Lumpia
Equipment
Ingredients
- 25 Fresh Jalapeños
- 25 Lumpia or Spring Roll Wrappers
- 1 Lb Ground Pork
- 8 Oz Sharp Cheddar Cheese Block
- 1 tablespoon Minced Garlic
- 2 teaspoon Minced Dried Onion
- 1 teaspoon Celery Salt
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Corn Starch
- ¼ teaspoon Accent
- 1 teaspoon Fish Sauce
- 1 teaspoon Soy Sauce
Instructions
- Combine the ground pork, minced garlic, celery salt, dried minced onion, kosher salt, black pepper, fish sauce, soy sauce, accent, and cornstarch in a glass mixing bowl.
- Stir this mixture thoroughly to ensure everything is evenly combined.
- Set the mixture aside.
- Slice the cheddar cheese into sticks and set aside.
- Make a small verticle slice toward the top of the jalapeño, horizontally near the bottom, and a horizontal slice down the center. Essentially, you are creating two doors to open the jalapeños.
- Using a small spoon, remove the insides of the jalapeños. The more seeds and ribbing you leave in the jalapeño, the spicier they will be.
- Place a cheese stick in each jalapeño followed by about two teaspoons of pork mixture.
- Press the mixture into the jalapeños. It's okay if they do not completely close.
- Lay out one Spring Roll/Lumpia wrapper in a diamond shape.
- Fold the top point down about a quarter to the middle.
- Place a stuffed jalapeño with the stem lying above the top fold.
- Fold up the bottom fold about a quarter to the middle, and then pull the bottom half of the wrapper over the top like a blanket.
- Now, take either the left or right corner, fold it over to the other side, and then roll the jalapeño up.
- Repeat this process on all stuffed jalapeños to wrap up the Dynamite Lumpia.
- Heat about 2 inches of vegetable, canola, or peanut oil in a cast iron skillet to 350°f to 370°f.
- Working in batches, fry each Dynamite Lumpia. Once they are golden brown on one side, flip them over and fry until golden brown on the other. About 4-5 minutes on each side.
- Remove the Lumpia to a cooling rack over a paper towel-covered tray for easy cleanup. Allow them to cool before serving, as the inside will be very hot.
- Serve immediately or check out Expert Tips, FAQs, or the Recipe Notes for storage, reheating, etc.
Video
Notes
- Test the Oil Temperature: For a perfectly crispy exterior, heat the oil to about 350°F. If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil—it should sizzle and start to brown slowly. If it browns too quickly, the oil is too hot.
- Add Cornstarch for Extra Crispiness: Lightly dusting the outside of the Dynamite Lumpia with cornstarch before frying helps create an extra crispy exterior. This trick also helps the lumpia stay crispier longer, primarily if you’re serving a large batch.
- Fry in Batches: Avoid overcrowding the pan. Too many rolls at once will lower the oil temperature, resulting in unevenly cooked lumpia. Fry in small batches of 4-5 at a time to maintain the oil’s heat and ensure every roll is perfectly golden.
- Let Cool Slightly Before Serving: Lumpia fresh from the skillet can be hot inside! Allow the Lumpia to cool and drain on a rack before serving.
- Serve Immediately or Reheat in the Oven: For the best texture, serve lumpia right after frying. To hold the dynamite lumpia, keep them in a warm oven (around 200°F) until you’re ready to serve. Alternatively, they can be reheated in the air fryer to regain crispiness.
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