Dynamite Lumpia

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Crispy Dynamite Lumpia with spicy jalapeños, savory pork, and cheese! This Filipino appetizer packs flavor and heat—perfect for any party or snack craving!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Appetizers, Side, Sides

Cuisine: Asian, Asian Fusion, Filipino

Servings: Servings

Calories: 144kcal

Author: Jeremy Klae

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.

Nutrition