Dynamite Lumpia
Fried lumpia with green chili peppers stuffed with cream cheese and crab meat.
Servings 24
Calories 97kcal
Cost $12-$16
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), jalapeños, 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.
Nutrition
Calories: 97kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 222mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg