Dynamite Lumpia is a spicy version of traditional lumpia, typically with green chili peppers stuffed with a ground meat mixture and cheese. This recipe includes cream cheese and crab meat for a creamier filling. Frying the peppers makes them less intense and enjoyable to eat.
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What is Dynamite Lumpia?
Dynamite Lumpia is a crispy and spicy appetizer or snack, similar to traditional lumpia. It uses siling haba (green long chili peppers), which are stuffed and then fried until crispy.
While the classic filling usually consists of ground beef (or pork) and cheddar cheese, this Dynamite Lumpia recipe includes crabmeat and cream cheese. As for dipping sauces, there are many choices: sweet chili sauce, banana ketchup, spiced vinegar, and Sriracha mayo are just some of your options.
Ingredients you'll need
Notes and substitutions
- Green Chili Peppers: Korean peppers are ideal not only for their size and mild heat, but also for their thinner skin. You can use other types like long green chilies, jalapeño, or serrano peppers. If you prefer a non-spicy option, shishito peppers are an excellent choice.
- Crab Meat: I used canned crab meat. If you're looking for a more cost-effective and readily available option, imitation crabmeat makes an excellent substitute.
- Lumpia Wrappers: These are thin, delicate sheets used in Filipino lumpia or spring rolls. If you can't find them, spring roll wrappers are just as good.
- Dipping Sauce: Sweet chili sauce is perfect for this dish, though you can also explore other flavors like a tangy vinegar-based sauce or a creamy sriracha-mayo dip for variety.
How to make this recipe
Step 1: Prepare the chili peppers
Carefully slice each pepper lengthwise, whre you create an opening but not cutting them completely in half. If you are using larger or fatter chili peppers, it's best to use just half of each pepper.
Use a small spoon and scrape out the seeds and membranes. This is important to reduce the heat and make room for the filling. Then, rinse them under cold water to remove any remaining seeds.
As an option, you can soak the peppers in cold water for about 10 minutes to further mellow the heat.
PRO TIP: If available, use gloves while handling chili peppers. The oils in the peppers can irritate your skin and the aroma from fresh-cut chili peppers can sometimes be strong and cause coughing.
Step 2: Prepare the filling
In a bowl, combine the softened cream cheese, crab meat (or imitation crab), finely chopped scallions, garlic powder, salt, and pepper to taste.
Step 3: Stuff the peppers
If the peppers were soaked, dry them off first. Place a lumpia wrapper flat and fold over one side or corner slightly, leaving space for the chili stem to stick out.
Position the chili pepper on the lower part of the wrapper so the stem sticks out from the folded corner. Then, use a spoon to stuff each pepper with the filling.
Step 4: Roll the lumpia
Wrap the bottom of the wrapper tightly around the stuffed pepper. Then, fold the opposite side of the wrapper over the pepper and keep rolling it snugly. Use a dab of water to seal the edge of the wrapper.
Note: If you're not frying them right away, cover and refrigerate the lumpia for a few hours. For longer storage, freeze them for up to 3 months. You can fry them directly from the freezer without thawing.
Step 5: Deep-fry
Heat about an inch of oil in a saucepan over medium-high heat. Fry the lumpia in batches until golden brown, turning occasionally for even cooking.
If the lumpia are browning too quickly, reduce to medium heat to allow the pepper and filling to cook through properly.
PRO TIP: To keep your lumpia crispy, start by frying them in hot oil at a high temperature. Once they start to sizzle, lower the heat a bit. This helps them get thoroughly crispy without browning too quickly.
Step 6: Drain the lumpia
After frying, let the lumpia drain on a wire rack or paper towels to get rid of any excess oil.
Serve the Dynamite Lumpia with sweet chili sauce or your favorite dipping sauce.
Recipe FAQs
Long green chilies are typically used because they're the right size and not too hot. You can also use Korean peppers, jalapeños, or serrano peppers. Just pick peppers that are large enough to stuff but not overly spicy, unless you prefer more heat.
Yes. You can store them in the refrigerator for a day or so before frying, or freeze them for longer storage. You can fry them right from the freezer, no thawing needed. This really helps them stay crispy and hold their shape when you cook them.
To cut down on the spiciness, try removing the seeds and inner membranes because they have the most heat. Soaking them in water can help mellow out the spiciness. It's also worth noting that frying the peppers tends to slightly lower their heat level.
More lumpia varieties
- Lumpiang Shanghai: Classic Filipino spring roll filled with a mixture of ground pork or another protein, then fried until golden and crispy.
- Lumpiang Gulay: Fried lumpia filled with stir-fried vegetables.
- Lumpiang Sariwa: Fresh lumpia filled with vegetables, tofu, and sometimes shrimp or pork, then wrapped in a soft, crepe-like wrappers.
- Shrimp Lumpia: Also called Rellenong Hipon, these are fried spring rolls filled with whole shrimp and a ground meat mixture.
- Lumpiang Ubod: A variation of fresh lumpia with ubod (heart of palm) as the main ingredient.
- Lumpiang Togue: This version is filled with mung bean sprouts and proteins like shrimp, tofu, or ground meat.
- Cheese Lumpia: Fried lumpia filled with gooey, melty cheese.
Other seafood recipes you may like
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📖 Recipe
Dynamite Lumpia
Equipment
- Saucepan or sauté pan for frying
Ingredients
- 24 green chili peppers (12, if they are large) see note
- 8 ounce cream cheese softened
- 1 cup crab meat or imitation crab flaked or chopped; see note
- ¼ cup scallions, green onion, or chives finely chopped
- 1 teaspoon garlic powder
- 24 lumpia wrappers see note
- Salt and pepper to taste
- Neutral oil (canola or vegetable oil) for frying
- Dipping sauce see note
Instructions
- Slice each pepper lengthwise, creating a slit but not cutting them completely in half. If you are using larger chili peppers, use just half of each pepper.Scrape out the seeds and membranes to reduce the heat and make room for the filling. Rinse them under cold water to remove any remaining seeds.As an option, you can soak the peppers in cold water for about 10 minutes to further mellow the heat.PRO TIP: If available, use gloves while handling chili peppers. The oils in the peppers can irritate your skin and the aroma from fresh-cut chili peppers can sometimes be strong and cause coughing.
- In a bowl, combine the softened cream cheese, crab meat (or imitation crab), scallions, garlic powder, salt, and pepper to taste.
- If the peppers were soaked, dry them off first. Place a lumpia wrapper flat and fold over one side or corner slightly, leaving space for the chili stem to stick out.Position the chili pepper on the lower part of the wrapper so the stem sticks out from the folded corner. Then, use a spoon to stuff the filling inside each pepper.
- Wrap the bottom of the wrapper tightly around the stuffed pepper. Then, fold the opposite side of the wrapper over the pepper and keep rolling it snugly. Use a dab of water to seal the edge of the wrapper.
- Heat about an inch of oil in a saucepan over medium-high heat. Fry the lumpia in batches until golden brown, turning occasionally for even cooking.If the lumpia are browning too quickly, reduce to medium heat to allow the pepper and filling to cook through properly.PRO TIP: To keep your lumpia crispy, start by frying them in hot oil at a high temperature. Once they start to sizzle, lower the heat a bit. This helps them get thoroughly crispy without browning too quickly.
- After frying, let the lumpia drain on a wire rack or paper towels to get rid of any excess oil.
- Serve the Dynamite Lumpia with sweet chili sauce or your favorite dipping sauce.
Notes
- Green Chili Peppers: Korean peppers are ideal not only for their size and mild heat, but also for their thinner skin. You can use other types like long green chilies, jalapeño, or serrano peppers. If you prefer a non-spicy option, shishito peppers are an excellent choice.
- Crab Meat: I used canned crab meat. If you're looking for a more cost-effective and readily available option, imitation crabmeat makes an excellent substitute.
- Lumpia Wrappers: These are thin, delicate sheets used in Filipino lumpia or spring rolls. If you can't find them, spring roll wrappers are just as good.
- Dipping Sauce: Sweet chili sauce is perfect for this dish, though you can also explore other flavors like a tangy vinegar-based sauce or a creamy sriracha-mayo dip for variety.
Fran says
This is a wonderful twist! Kinda reminds me of crab rangoon. I think i like this one better than meat filled. Thanks for the recipe.
Nora Reyes says
Hi Fran, Yes, that's exactly where the inspiration came from! =)