Dynamite lumpia are crispy Filipino spring rolls made with long green chilies stuffed with a creamy crab and cheese filling.
It is spicy, crunchy, and great as pulutan or a party appetizer.
The heat mellows a little once the peppers are fried, so you still get that chili flavor without it being too intense.
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Ingredients You'll Need
Notes and Substitutions
- Green chili peppers: Korean peppers work well because they are mild, long, and easy to stuff. You can also use siling haba (long green chilies), jalapeƱo, or serrano peppers. For a milder option, use shishito peppers.
- Crab meat : I used canned crab meat, but imitation crab is a good budget-friendly substitute.
- Lumpia wrappers: Use lumpia wrappers or spring roll wrappers.
- Dipping Sauce: Sweet chili sauce is a great match. You can also serve it with spiced vinegar, banana ketchup, or sriracha mayo.
How to Make Dynamite Lumpia with Cheese
Step 1: Prepare the chili peppers
Use 24 green chili peppers, or about 12 large peppers if they are bigger and wider.
Wear gloves if your skin is sensitive, and work in a well-ventilated area. Fresh-cut chilies can smell strong and may make you cough.
Slice each pepper lengthwise to create an opening, but don't cut all the way through.
For large peppers, cut them in half lengthwise and use each half as one piece.
Scrape out the seeds and membranes with a small spoon to make room for the filling and reduce some of the heat.
Rinse the peppers under cold water to remove any loose seeds.
For a milder version, soak the cleaned peppers in cold water for about 10 minutes.
Drain and pat dry before stuffing.
Step 2: Make the filling
In a bowl, combine:
- 8 ounce cream cheese (softened)
- 1 cup crab meat or imitation crab (chopped)
- 2 scallions (finely chopped)
- 1 teaspoon garlic powder
- salt and pepper (to taste)
Mix until well combined.
Step 3: Stuff the peppers
Lay a lumpia wrapper flat, then fold one corner toward the center.
Place the pepper near the bottom, with the stem sticking out at the folded corner.
Spoon the filling into the pepper.
Step 4: Roll the lumpia
Fold the bottom corner of the wrapper over the stuffed pepper.
Then fold the open side of the wrapper over the pepper.
Continue rolling until fully wrapped. Dab the edge with water to seal.
Make-ahead note: If you're not frying them right away, cover and refrigerate for a few hours.
For longer storage, freeze for up to 3 months. Fry straight from frozen; no need to thaw.
Step 5: Fry the lumpia
Heat about 1 inch of oil in a small pot over medium-high heat.
Fry the lumpia in batches until golden brown, turning as needed so they cook evenly.
Once they start sizzling, lower the heat slightly. This helps the wrappers get extra crisp without browning too quickly.
Step 6: Drain the lumpia
Transfer the fried lumpia to a wire rack or paper towels to drain off excess oil.
Serve your dynamite lumpia with sweet chili sauce or your favorite dipping sauce.
Cooking Tips
- Drain well: Pat the peppers dry before filling so the wrappers stay crisp.
- Don't overfill: Use just enough filling so they are easy to wrap and seal.
- Seal tightly: Dab the edge of the wrapper with water to keep it from opening while frying.
- Adjust the heat: Lower the heat slightly once sizzling so the wrappers crisp without getting too dark.
Recipe FAQs
Dynamite lumpia is a Filipino appetizer made with stuffed green chili peppers wrapped in lumpia wrappers and fried until crisp. This version uses crabmeat and cream cheese.
Long green chili peppers, Korean peppers, siling haba, jalapeƱos, or serranos can be used. For a milder version, use shishito peppers.
It can be, but removing the seeds and membranes helps reduce the heat.
Yes. Refrigerate for a few hours or freeze for up to 3 months. Fry straight from frozen; no need to thaw.
More Lumpia Recipes
- Lumpiang Shanghai: Crispy spring rolls with ground pork.
- Lumpiang gulay: Fried lumpia filled with vegetables.
- Lumpiang sariwa: Fresh lumpia with vegetables, tofu, shrimp, or pork in a soft wrapper.
- Shrimp lumpia: Fried spring rolls with whole shrimp and ground meat.
- Lumpiang ubod: Fresh lumpia made with ubod or heart of palm.
- Lumpiang togue: Fried lumpia with mung bean sprouts.
- Cheese lumpia: Crispy lumpia filled with melty cheese.
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š Recipe
Dynamite Lumpia
Equipment
- Small or medium pot
Ingredients
- 24 green chili peppers (or 12 large peppers, halved lengthwise)
- 8 ounce cream cheese softened
- 1 cup crab meat or imitation crab (chopped)
- 2 scallions finely chopped
- 1 teaspoon garlic powder
- 24 lumpia wrappers
- Salt and pepper
- Neutral oil for frying
- Dipping sauce
Instructions
- Slice the chili peppers lengthwise to make an opening, without cutting all the way through. Scrape out the seeds and membranes, then rinse and drain well.
- Mix the cream cheese, crab meat, scallions, garlic powder, salt, and pepper until combined.
- Spoon the filling into each pepper. Lay a lumpia wrapper flat and fold one corner toward the center. Place the pepper near the bottom with the stem sticking out, then roll tightly and seal with water.
- Heat 1 inch of oil in a small pot over medium-high heat. Fry in batches until golden and crisp. Once they start sizzling, lower the heat slightly so the wrappers get extra crisp without browning too quickly.
- Drain on a wire rack or paper towels. Serve warm.
Notes
- Peppers: Korean peppers, siling haba (long green chilies), jalapeƱos, or serranos all work. Use shishito peppers for less heat.
- Crab meat: Canned or imitation crab both work well.
- Wrappers: Use lumpia wrappers or spring roll wrappers.
- Dipping sauce: Serve with sweet chili sauce, spiced vinegar, banana ketchup, or sriracha mayo.
- Pat the peppers dry before filling.
- Don't overfill so they're easier to wrap.
- Seal the wrapper well with water.
- Lower the heat slightly once sizzling so the wrappers crisp without getting too dark.
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! =)